What better way to kick off a blog about food and nutrition than with a healthy breakfast recipe? Since I could eat eggs and hashbrowns every day of the week and never get tired of them, I decided I better come up with another way to get my fix and feel good about it.
In this recipe, cauliflower replaces potatoes and for an extra punch of immune-boosting, anti-inflammatory nutrients, I added onions, garlic, baby spinach, and, depending on my mood and what I have on hand, a few other yummy veggies.
BREAKFAST SALAD SCRAMBLE
1 cup diced cauliflower florets
1/4 of a medium red onion, chopped
1 clove garlic, minced
Optional: chopped red bell pepper, sliced mushrooms, or small broccoli florets
2 tsp olive oil
Heat oil over medium heat in a saute pan and cook onions, garlic, and veggies until tender and golden brown.
While the veggies are cooking, you’ll need to gather:
1 big handful of baby spinach and thinly sliced it into ribbons (julienne)
1 tbsp feta cheese
Optional: 1/4 ripe avocado, diced
Once the veggies are tender, transfer them to a dish. A shallow salad bowl or deep soup bowl work well. Place the raw spinach over the hot vegetables and gently toss them together.
In the same pan, scramble the eggs over medium low heat, then toss with the vegetable mixture in the bowl. Season with pepper and garnish with feta cheese and avocado.
I promise you’ll feel satisfied until lunch, not to mention proud of yourself for getting at least 3 servings of vegetables in all before noon. A sweet, juicy orange polishes this off nicely and gives you a fruit serving, too. Enjoy!