Breakfast, the most important meal of the day. That being said, shouldn’t it be packed with nutrients and lots of nutrients as well? Like Breakfasts Vegetables? Rather than being skipped or gulping down fast food in rush. Or better, ever since the onset COVID-19, many decided to cut back on their 3 meals a day to avoid any addition if weight. Well, if you had to cut back on something, doesn’t cutting back on fast food that you have decided to explore by magic of your hands (aka cooking) sounds reasonable then your breakfasts?
After all, the timing can never be more right to take it up. 2020 has come to pass and 2021 is about to begin. And new beginnings calls for new resolution as well. Call it your fitness year or what not. You can start (practise) including vegetables as a part of your breakfasts. Full of health, nutrients and energy! As to how? Scroll down.
How can you include vegetables as a part of your breakfasts
Including breakfast vegetable can be actually quite fun (Uh-huh, absolutely). If you are in a hurry because your laptop screen has started to buzz with your boss meet calls. You can make these recipes at weekend or whenever you get time and store them in your refrigeration. And when needed, heat them up and enjoy you healthy breakfasts:
- Scrambled Chickpea and Spinach Pitas
- Freezer-Friendly Spinach Feta Breakfast Wraps
- Kale and Goat Cheese Frittata Cups
- Mediterranean Breakfast Pitas
- Caprese Avocado Toast
- Cauliflower and Mushroom Tater Tot Breakfast Casserole
- Popeye Pesto Tofu Scramble
- Savoury Carrot & Zucchini Pancakes
In case, you always wanted to level up your vegetable consumption, soup and salads really helps. As they consists of loads of vegetable packed with goodness and nutrition. These are some of the breakfast vegetables recipes that you can try and incorporate:
- Vegetarian Breakfast Posole
- Breakfast Salad with a Pizza Crust Waffle
- Kale Bistro Salad
- Southwest Quinoa Breakfast Bowl
- Parmesan Barley Bowl with Roasted Broccoli and a Soft-Boiled Egg
- Fried Eggs & Collard Greens over Polenta
And if eggs happens to be your breakfast-must, but you are tired of omelette with fillings then don’t worry for we have got something for every-one. Below are some suggestions that you can always try.
- Green Eggs and Ham for Breakfast
- Scrambled Eggs with Lazy Salsa
- Scrambled Eggs With Green Peppers & Mushrooms
- Sweet Potato & Spinach Breakfast Strata
- Ratatouille Breakfast Skillet Strata
- Mixed Mushroom Egg Bakes
Some healthy recipes for the day
Well, if you haven’t heard or tried any of the above mentioned recipe before. Or you are quite the novice in cooking and cook only because you have been forced to. Then, below are some simple Breakfast vegetables options that you can always try without burning your kitchen and time.
Vegetable Breakfast Scramble
Ingredients
Butter: ½ tablespoon
Bell Pepper, diced: ½
Spinach, chopped: 2 cups
Large eggs: 2
Tomato grapes, sliced into halve: 6
Avocado, sliced: ¼
Hummus: ¼ cup
Pinch of salt and pepper
Directions
- Melt butter in a large skillet over medium heat. Add bell pepper and sauté for a min. Then add, the chopped spinach and repeat.
- Now side the vegetables in a corner of the skillet and crack the eggs and cook in the centre.
- Add seasoning, scramble the eggs and mix them with vegetables.
- Once the eggs are cooked, transfer the eggs and vegetables to a bowl/plate. Garnish them with diced vegetables, salt, pepper and enjoy!
Egg White Omelette with vegetable filling Recipe
Ingredients
Large, Egg whites: 4
Kosher Salt: ¼ teaspoon
Garlic Powder: 1/8 teaspoon
Freshly ground Pepper: 1/8 teaspoon
Parmesan Cheese, grated: 1 tablespoon
Scallions, green part, chopped: ¼ cup
Cherry tomatoes, firm and halved: 1/3 cup
Olive oil spray
Directions
- Heat a non-stick skillet over medium heat.
- Meanwhile, in a medium bowl, whisk the egg whites along with the salt, pepper, and garlic powder, until frothy. When done, add parmesan and whisk again.
- Lightly spray the skillet with olive oil spray, spread the egg whites in and start cooking, tilting the skillet to spread it evenly.
- Scatter the green onions and tomatoes on top of the eggs after you pour them into the skillet.
- As soon as the edges start to set, reduce the heat to medium-low. Gently try to lift the edges of the omelette, and tilt the skillet to allow the still-runny egg whites to slide to the bottom of the pan, where they will cook faster.
- When the bottom of the omelette is cooked and the top is (not runny anymore) still wet, carefully flip the omelette and cook for a few seconds.
- Fold the omelette, slide onto a plate and serve.