Many people do pretty well getting fruit and vegetables into their diet everyday, but if you’re like me you’re always a few servings short. The meal of the day usually lacking vegetables is breakfast. This super simple breakfast salad recipe is a good solution to getting a serving or two of veggies in as the day starts. I also like it because it uses up leftover veggies from dinner the night before.
This recipe uses one egg, cooked anyway, served over a bed of lettuce and reheated leftover vegetables to create a healthy breakfast. You can add a light vinaigrette to the lettuce, but most of the time I find the left over veggies add enough flavor by themselves.
1 tsp butter
2 cups torn lettuce, or any leafy greens
1/2 to 1 cup of leftover, cooked veggies
Salt and pepper to taste
Prep Time: 10 minutes
Cooking Time: 5 minutes
Servings: 1 healthy breakfast
In a six-inch sauté pan melt the butter. Add the egg and fry or scramble it until it is done the way you like it. You can also poach the egg and heat the veggies in a separate pan. Add salt and pepper and set the egg aside.
In the same pan add 1/2 to 1 cup of leftover vegetables. Sautéed, roasted, or blanched mushrooms, red peppers, broccoli, beans, peas, onion, or corn all work well. Cook the vegetables until they are heated through.
On a plate, make a bed of torn lettuce (add the vinaigrette if you are using it), add the veggies, and then the egg. Serve with toast.