Chopped Veggie Breakfast Salad

By Megan Olson
January 10, 2016
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Author Notes: Salad for breakfast! Turn over a new leaf and start your day with a bowl of energizing produce. Add eggs for protein and you have yourself a delicious & easy summer meal that can be for breakfast, lunch or dinner.Megan Olson

Serves: 1

  • 2 large eggs
  • 1/2 tablespoon extra virgin olive oil
  • 1/2 cup broccoli florets
  • 1/4 cup carrots, shredded
  • 1 cup green cabbage
  • 1/2 cup red cabbage
  • 1/4 cup jicama, sliced
  • 1/2 cup green bell pepper
  • 1/4 cup radish, sliced
  • 1/2 cup celery
  • salt / pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons red wine vinegar
  1. To a medium saute pan, add extra virgin olive oil & heat pan to medium heat
  2. Add chopped veggies, salt pepper and garlic powder to pan
  3. Cook 7-10 minutes stirring constantly
  4. Meanwhile to a small frying pan, add cooking spray & heat to medium heat
  5. Carefully crack eggs (you can omit yolk if you desire)
  6. Cook eggs sunny side up until edges are firm ~7 minutes
  7. Add vinegar to veggies mixing to combine
  8. Remove from heat & add veggies to a plate
  9. Top with eggs by sliding them from the pan on top of veggies
  10. Top with sriarcha, salsa, hot sauce or whatever your heart desires!

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