Chopped Veggie Breakfast Salad recipe

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Ingredients

1 ½ teaspoons extra-virgin olive oil
1 cup shredded green cabbage
½ cup chopped green bell pepper
½ cup sliced celery
½ cup broccoli florets
½ cup shredded red cabbage
¼ cup sliced jicama
¼ cup sliced radishes
¼ cup shredded carrots
½ teaspoon garlic powder
1 pinch salt and ground black pepper to taste
2 tablespoons red wine vinegar
cooking spray
2 eggs

Nutrition Info

322.4 calories
carbohydrate: 26.7 g
cholesterol: 372 mg
fat: 17.9 g
fiber: 8.8 g
protein: 17.3 g
saturatedFat: 4.2 g
servingSize: -
sodium: 420.3 mg
sugar: 11 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a skillet over medium heat. Add green cabbage, green bell pepper, celery, broccoli, red cabbage, jicama, radishes, carrots, garlic powder, salt, and pepper, cook, stirring constantly, until softened, 7 to 10 minutes. Stir in vinegar. Transfer to a plate.

  2. Spray a small skillet with cooking spray. Crack in eggs carefully. Cook until edges are firm, about 7 minutes. Slide onto the cabbage mixture in the plate.

Recipe Yield

1 serving

Recipe Note

Salad for breakfast! Turn over a new leaf and start your day with a bowl of energizing produce. Add eggs for protein and you have yourself a delicious and easy summer meal that can be for breakfast, lunch, or dinner. Top with sriracha, salsa, hot sauce, or whatever your heart desires!

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