Which Came First, The Vegetable or The Egg…. For Breakfast?

Tired of the same-o-same-o breakfast? Here’s a tasty option for you!

It seems like I often have a small bit of vegetable needing to be cooked. Maybe not enough to make a full recipe of “something” but just the right amount to add to a nutritious breakfast. It could be zucchini, or broccoli, or, tomatoes, or spinach, or….  

Today, I just threw a few fry pans on the stovetop and started sautéing onions, bacon, and broccoli. Did I have you at bacon? A potato decided to join the group and voila! I had an egg and vegetable sauté in minutes. This recipe would be great for lunch and dinner too!

Eggs & Vegetable Breakfast

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Ingredients

• • 1 egg
• • 1/4 cup broccoli
• • 1/4 red potato, chunked
• • 2 tablespoons chopped onion
• • 1 piece of bacon. chopped
• • Olive oil or butter to coat pan
• • Salt and pepper to taste
• • 1 tablespoon cheddar cheese

Instructions

1. Cook bacon to almost crisp. Set aside.
2. Microwave potato to soften, then cut into bitesize chunks. Set aside
3. Sauté onion to soften.
4. Add broccoli and potato to onions, mix together.
5. Drop egg on top of vegetable mixture, cover, and let cook thoroughly. (This only takes about a minute.)
6. Sprinkle with cheddar cheese on top and serve.

Notes

This recipe is easy to make 2, 4 or more servings. I use a bigger fry pan and space out where I drop the eggs so each serving has a generous amount of vegetables under the egg.

7.8.1.2

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https://christinasfoodandtravel.com/which-came-first-the-vegetable-or-the-egg-for-breakfast/

Nutrition

Calories: 204 cal

Carbohydrates: 14 g

Fat: 11 g

Sodium: 480 g

Cholesterol: 202 g

Protein: 13 g

Fiber: 2 g