Spending half of a year writing a breakfast cookbook involved, among many things, eating a lot of breakfast. Just ask my kids, who sometimes ate granola in the morning only to discover waffles in their lunch boxes, and poached eggs on the dinner table.

Sounds fun, until it’s not anymore.

The upside to all of this breakfasting, was that it helped push the boundaries, in my house, and by turns, in my book, of what that first meal of the day looks like. So much of what America eats in the morning is sweet, and so little of the typical breakfast plate it reserved for vegetables. Those months of writing Rise & Shine found me craving more savory starts to my day and more vegetables, too.

Enter the Skillet Egg and Veggie Breakfast Bowl. It’s not remotely sweet and piles on the produce. And for those of you looking for meals that fall into the category of paleo or gluten-free, vegetarian or eating clean, this is all of those things, but mostly it’s in the category of delicious. It’s a meal I’ve been cooking a lot lately, usually after a morning workout, sometimes straight up, others over leftover grains or atop a blistered corn tortilla.

Last week, one of my girls requested a bite. Then another. And then asked a question I was sure would never again pass her fair lips,  “Mom, can you make me  breakfast?”

Yes! You can eat vegetables at breakfast! Skillet Egg and Veggie Breakfast Bowl. Click To Tweet

Skillet Egg and Veggie Breakfast Bowl

This nourishing egg dish is suitable for breakfast, but equally tasty for lunch or a light supper. Feel free to serve the vegetables over your favorite whole grain, such as farro or quinoa. Or top a warm corn tortilla with the contents of your breakfast bowl and finish with a generous squeeze of sriracha.

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 egg
  • Salt and pepper
  • 2 cups raw leafy greens or 1 cup leftover chopped cooked vegetables (or a combination)
  • 1/2 lemon
  • Sliced avocado (optional)
  • Shaved Parmesan (optional)

Instructions

  1. Set a large non-stick or cast iron skillet over medium heat. Add the olive oil and swirl to coat the pan. Crack an egg on one side of the pan and fry to your desired doneness: sunny side up, over easy, or over hard. Season with salt and pepper as desired.
  2. While the egg cooks, in the remaining part of the pan, add the greens/vegetables and saute until the greens are just wilted and/or the vegetables are warm. Dribble a little lemon juice onto the vegetables and add a small pinch of salt. Stir and transfer to a serving bowl.
  3. When the egg is cooked, transfer it to the top of the vegetables. Garnish with sliced avocado or shaved Parmesan.
  4. Serve immediately.