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Saturday, January 18, 2014

Vegetables For Breakfast

GLUTEN-FREE | GRAIN-FREE | DAIRY-FREE | DETOX-FRIENDLY


Vegetables aren't just for dinner; they should be a big part of every meal. A good strategy for incorporating more of them into your diet is to eat some for breakfast.

To make this dish, you can use any kind of vegetables you like. I used what I had on hand - onion, mushrooms, red bell pepper, zucchini, and broccoli - but you could simplify it by using just one kind of veggie, like kale or spinach. Or, for a healthy version of Huevos Rancheros that's grain- and gluten-free, use onion, peppers, tomatoes, and black beans, then top the finished dish with salsa, Greek yogurt, and fresh cilantro.

You can speed preparation by chopping some extra vegetables when you're making dinner the night before so they're ready to go in the morning. Or use leftover cooked vegetables (just warm them up in the pan before you add the eggs).

For each serving you'll need:

Pat of butter
2 cups fresh chopped vegetables
2 eggs 

Warm the butter in a stainless steel or cast iron skillet over medium heat. Add the vegetables and cook, stirring occasionally, until they start to soften, about 5 minutes.

Reduce the heat to low. Crack the eggs on top of the vegetables and continue cooking until the whites have set, about 5 more minutes. For hard-cooked yolks, cover the skillet while you cook the eggs. Serve immediately.

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