Eggs with Mushrooms, Kale, and Red Pepper
Since so many people (including myself) have difficulty figuring out what to eat for breakfast, I’ve decided to blog what I eat for breakfast and give pros and cons.
This slightly blurry but delicious breakfast I had this morning involved the following:
- coconut oil
- minced onion
- 1/2 red bell pepper, diced
- handful of chopped mushrooms
- 2 large kale branches
- 2 eggs
Pro: It took less than 10 minutes to make this breakfast.
- Heat 1 Tbsp coconut oil in large saucepan on medium high heat.
- Chop red pepper and toss into oil with 1 tsp minced onion and mushrooms.
- Crack two eggs into a bowl. Stir pepper mix and move to one side of the pan. Pour in eggs.
- Wash kale and strip from stems, tearing into bite-size pieces. Toss on top of eggs and peppers, close the lid, and cook for about 2 minutes.
- Gently stir ingredients to make sure kale and eggs are cooked. Serve.
Con: It takes at least as long to eat this meal as it does to cook it, since due to the kale you have to chew thoroughly. This is good for your health but bad if you’re late.
Pro: This is a healthy meal full of zinc, calcium, fiber, and antioxidants. If you need something a little more filling (this kept me plenty full until lunchtime), add a piece of Ezekiel bread toast with goat cheese.
Pro: This meal only used one pan, one plate, one bowl, and one cutting board.
Con: That’s still four dishes to wash. (Did I mention my dishwasher is broken?)
Overall: If you plan to wash your dishes, you’ll need at least 20 minutes for breakfast. If not, you can probably make it out the door in 15.
Time-savers: the night before, dice the pepper and wash and strip the kale and put into a tupperware. If you have whole mushrooms, chop them. Then you just have to toss everything, and no cutting board is needed.
originally posted 11/9/2010