This is my favourite breakfast ever. It’s also a brilliant way to get more vegetables into your diet!
With the combination of protein and fat from the eggs alongside carbohyrdates and fibre from the vegetables, this will keep your blood sugar balanced too. Balancing your blood sugar is key to support weight loss, balance mood, and to help you manage your stress better.
Serves1, using a small frying pan
Ingredients:
2 tsp olive oil
1 garlic clove, crushed
1 field mushroom or a handful of button mushrooms (or try fresh shiitake or oyster), sliced
1 large handful of greens such as kale, spinach, sprout tops, spring greens, shredded finely
½ onion, sliced
½ -1 tomato cut into quarters
¼ red or yellow pepper chopped
Or a mix of any veg you have that needs to be used up – leftover greens, carrots, cooked potatoes etc
½ tsp smoked paprika
large pinch of dried thyme
2 eggs
large pinch of salt
Method:
Over a low heat, add the oil to the pan along with the onions and cook gently, stirring.
When the onions start to soften a bit, add the mushrooms and green veg, tomatoes, peppers and/or any other veg you are adding. Add the garlic here too if you are using it!
Stir and cook on low so it doesn’t burn and cover with a lid for a few minutes so the veg can soften.
Then add the salt, smoked paprika and thyme and stir. Put the lid back on for about 5 minutes.
Once the vegetables are cooked, make a well in the middle of them so you can see the bottom of the pan, and crack the eggs in. Put the lid back on and cook on low for a few minutes or until the egg whites are set and the yolks are still runny.
As the pan gets very hot, you might want to turn the heat off just before the eggs have finished cooking, leave the lid on and it will cook in the heat – otherwise it’s easy to overcook the eggs!
I eat this straight from the pan!
