Description
A nutritious and customizable breakfast or lunch option featuring protein-rich sunny eggs and colorful sautéed vegetables.
Ingredients
Scale
- 2 large eggs
- 1/2 tbsp olive oil or avocado oil
- 1/2 cup broccoli florets
- 1/2 cup sliced mushrooms
- 1/4 cup orange bell pepper, sliced
- Salt & black pepper to taste
- Garlic powder or chili flakes (optional)
Instructions
- In a skillet over medium heat, add olive oil. Toss in broccoli, mushrooms, and bell peppers. Sauté for 5–7 minutes until tender-crisp.
- In a separate non-stick pan, crack the eggs and cook sunny-side-up or over-easy. Season with salt and black pepper.
- Plate the sautéed veggies next to your perfectly cooked eggs.
- Optional: Add avocado slices, hot sauce, or a sprinkle of hemp seeds for extra flavor and nutrients.
Notes
Customize with your favorite vegetables. Best enjoyed fresh, especially the eggs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 370mg
Keywords: eggs, sautéed vegetables, healthy breakfast, quick meals, vegetarian