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egg and vegetable breakfast bowl

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.