YES salad for breakfast. NO it’s not weird! Here is a simple, delicious breakfast salad with sautéed greens, roasted veggies and fried eggs. You’ll be ready to start your day with this great combo of protein, healthy fat and veggies. See options to change it up. Have your breakfast salad you way!
> Our thanks to Brittany Mullins creator of EatingBirdFood.com for sharing this recipe: https://www.eatingbirdfood.com/sauteed-breakfast-salad/
| Prep Time | 5 min |
| Cook Time | 15 min |
| Servings |
serving
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Ingredients
- 1/2 cup Roasted Vegetables cauliflower, broccoli, potatoes, or sweet potatoes
- 1-3 teaspoons Avocado or Olive Oil
- 1/2 cup Fresh onion chopped
- 1 clove garlic minced
- 2-3 cups Baby Greens spinach, kale, arugula
- 1/3 avocado sliced, spritz with lime juice
- The Greensted favorite microgreens
- Fresh Herb chopped dill or chives suggested
- Salt and Pepper to taste
Ingredients
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Instructions
- This meal salad is quick to prepare provided you have the roasted vegetables ready. To do this: Preheat the over to 400 degrees F. Chop your choice of vegetables into medium sized chunks and place in a large bowl. Toss with 1-2 teaspoons healthy oil (avocado, olive oil, etc.) and a little salt and pepper. Place on a large baking sheet and roast in the oven for 25-30 minutes. Turn at least once. Veggies should be browned and tender.
- Heat 2 teaspoons of oil in a large skillet over medium heat. When hot, add onion and garlic; sauté for about 5 minutes.
- Add greens and roasted vegetables; toss to combine and sprinkle with sea salt. Cook stirring often for about 2 minutes or just until greens begin to wilt. Transfer warm veggies to salad bowl
- Crack two eggs in the same pan, adding a little more oil if needed. Cook eggs to desired consistency, sprinkle with salt, pepper and hot sauce if desired.
- Place the eggs on top of the cooked veggies and greens in the bowl. Top with microgreens, fresh herbs and sliced avocado.
- Drizzle with your favorite balsamic vinaigrette if you’d like a pop of flavor. Like it hot? Spice it up with some chili flakes or hot sauce. More crunch? Add chopped walnuts, almonds, pecans or pepitas (pumpkin seeds.)
Recipe Notes
Suggested Serving: In place of cooked greens, place one serving of The Wacky Salad in the bowl first – don’t wilt. Add the sautéed onions, garlic and warmed roasted veggies. Proceed with rest of the instructions.