Veggie Breakfast
Try this Veggie Breakfast recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 tbsp extra virgin olive oil
- 1 tsp ghee (i used organic valley brand)
- 1 egg (i used vital farms brand)
- 7 stalks asparagus tough ends removed + chopped
- 1 small head broccoli chopped into florets
- handful sliced white mushrooms
- herbed sea salt to taste
- handful heirloom grape tomatoes halved lengthwise
- 2 tsp basil pesto
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 6.45 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.890616 g
- Serving Size 1 1 sweet-ass breakfast (6g)
- Sodium 0.129 mg
- Sugar 0 g
- Trans Fat 0.174666 g
- Calories 57 calories
First, I got the olive oil goin' in a cast iron skillet over medium heat. I added the sliced 'shrooms and a pinch of herbed sea salt and let that sizzle for a couple minutes. Then I added the chopped asparagus and broccoli. Added another little, tiiiiiiiny drizzle of olive oil and another little pinch of herbed sea salt, mixed it all around, put a lid on it, turned the heat to low and let it steam for a few minutes while I prepped everything else.In a small skillet over medium heat, I melted the ghee and cooked the egg to over-medium-ish.While that cooked, I stirred up the pesto and tomatoes.Plated it all and got my vegg on.
