Quick Skillet Brekkie Bowl
{Original post published May 31, 2021}
I love starting the day with a nourishing, veggie-packed meal, but it can be hard to find the time in the morning. So in this recipe, we’re using leftovers, because leftovers are life. Consider prepping a big tray of roasted veggies at the beginning of the week, and using it as part of your breakfast along with eggs, avocado and microgreens for a meal that feels super decadent, but takes only a couple minutes to throw together.
Quickie Skillet Breakfast Bowl (1 serving)
1 cup leftover roasted vegetables: large diced sweet potatoes, bell peppers, onions, cauliflower, squash- almost anything can work! Roast a big batch in the oven with avocado oil and sea salt at 375 for 20-30 minutes until tender.
Avocado oil for the pan
2 eggs
¼-½ of one ripe avocado
1 handful microgreens or broccoli sprouts
Fresh herbs- cilantro, dill, parsley, etc (optional)
Hot sauce (optional)
Sea salt and black pepper
Directions:
Pre-heat a large frying pan over medium-high heat for 2 minutes.
Add 1 tsp oil and toss in the roasted vegetables. Cook for 1 minute.
Push veggies to one side of the pan and add a touch more oil to the pan if necessary.
Crack 2 eggs onto the pan, and give them each a pinch of sea salt and pepper. Cook uncovered for one minute.
Add a 1/2 tsp of water to the pan and cover it tightly with a lid to steam for one minute. (If you like very runny yolks you can skip this step.)
Flip eggs and cook for another minute on the other side.
Assemble your bowl: veggies first, then top with eggs, sliced avocado, sprouts/microgreens, herbs and hot sauce. Enjoy!
COOKING NOTES:
Add a handful of spinach to the base of your bowl to make an even more robust “breakfast salad”
Makes a great lunch/dinner meal, too!
If you enjoy dairy, a sprinkle of feta or goat cheese is nice
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