Traditional recipes

Summer Veggie Breakfast Plate With Frizzled Egg

Summer Veggie Breakfast Plate With Frizzled Egg

Loading up on produce at breakfast starts you off on the right foot, making it easier to keep making healthy choices throughout the day.

Here’s a quick, easy, and delicious recipe that allows you to front-load your day with tons of veggies—two cups of them to be exact. Plus, there’s plenty of heart-healthy fat to help keep you full for hours. So carve out a little “me time” in the morning—because feeding yourself a healthy breakfast is an excellent expression of self-care.

How to Make It

Step 1

Heat a small skillet over medium-high. Add 1 tablespoon plus 1/2 teaspoon oil to pan; swirl to coat. Add egg to pan; reduce heat to medium. Cook, without disturbing, for 4 to 5 minutes or until desired degree of doneness. Remove egg from pan, reserving remaining oil in pan. Sprinkle egg with dash each of salt and pepper.

Step 2

While egg cooks, cut cucumber in half lengthwise; slice crosswise into half-moon slices to equal 1 cup, and place in a medium bowl. Cut tomatoes in half, and add to bowl. Stir in remaining 1 teaspoon oil, vinegar, and 1/8 teaspoon each salt and pepper. Gently stir in basil.

Step 3

Add bread slice to oil in skillet, turning to coat. Cook over medium-high until toasted, about 1 minute per side.


Watch the video: Quick Breakfast: Vegetable Scrambled Egg (December 2020).