I’ve been getting a lot of DMs on Instagram recently about my go-to eggs and veggies breakfast, so I decided to finally put a proper blog post together about it. During quarantine I’ve been catching myself slipping into a scarcity mindset when it comes to grocery shopping. For a solid month, I couldn’t get an online order, and even still, finding delivery windows can be challenging—and then there’s the stress of wondering if they’ll have what I need. I’ve also been even more intentional recently about not wasting food because I feel ten times more guilty when something goes bad before I get to use it. This breakfast works for me because it’s delicious and makes good use of leftovers.
Eggs are a staple food for me. Since discovering my love for savory breakfast a number of years ago, they’ve replaced that a.m. bowl of oats I used to rely on to fuel me for the day. Savory oats are totally a thing and they are delicious, but I must have gotten so burnt out on oats in my teens and twenties that I haven’t wanted them much at all in the past few years.
Eggs are a good source of many important nutrients like protein, fat (yes, you need fat in your diet for proper cell functioning, cushioning the organs, to support temperature regulation, and to help with nutrient absorption, among other things), choline (a nutrient important for cognitive function), vitamin D, vitamin b-12, and even some omega-3 fatty acids. It can be really confusing sometimes to figure out what kind of eggs you should buy. To help demystify and save you time at the grocery store, I wrote an article for mindbodygreen a few years ago explaining the what and why about which varieties are best. If money were no object I’d get my eggs straight from the farmer every weekend or spring for the organic, pasture-raised eggs every time, but when I have to choose what to prioritize so I can stick to my budget, I go for organic eggs, which means the hens were fed organic feed.
Eggs can also be a convenient meal option. For me, I love eggs hard boiled in a salad or even cooked up for dinner sometimes, but breakfast is where I use them most. Sure, I love those mornings I have time to make an omelet,(this hummus omelet is my fave), but I also enjoy a good make-ahead breakfast recipe with eggs like a frittata or egg cups. So what about those in-between mornings when you still need something quick but want to cook your eggs fresh? One of my absolute favorite morning meals is leftover veggies served up with a couple eggs on top.
It’s so easy!
- Olive or avocado oil or oil spray
- 1-2 cups leftover vegetables (I like some kind of greens and anything roasted)
- 2 eggs
- Desired seasonings
- Oil or spray a skillet and heat over medium heat.
- Add the vegetables and seasonings and stir well to mix.
- Make room in the center of the skillet and pour the eggs into the opening you made. Cover the skillet and let eggs cook until they’re reached your preferred level of done-ness.
- Transfer to a plate and enjoy.
If preferred, you can heat the vegetables in the microwave and cook the eggs separately.
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