One of the things I want to focus on this year is eating more vegetables. I like vegetables, so there is really no excuse for not eating plenty of them every day. But, you know how it is…it’s just easy to go for something else. So, I’ve started eating a vegetable& egg stir fry for breakfast. At first, I thought it would be a bit of a disappointment, but I really love it and have started craving it. It’s a hot and hearty breakfast that gives me a good start eating for the day. I shared a picture of it on Instagram earlier this week and received so many comments on it and requests for the recipe, so here it is…
The key to making this vegetable and egg stir fry easy to make for breakfast is to have all of the veggies chopped in advance. I chop them up over the weekend, so I can just scoop them out and get straight to cooking. In my vegetable and egg breakfast stir fry, I use cauliflower, broccoli (or broccolini), sweet onions, red peppers, and matchstick carrots. You can add whatever vegetables you like, though!
To cook the breakfast vegetable & egg stir fry, put the veggies into a non-stick pan (THIS ONE is my favorite) filled with about 1/4″ of water and cook on medium-high heat until the water evaporates and the veggies are softened. This only takes about 5 minutes.
While that’s cooking, dice 1/4 of an avocado.
Once the water is evaporated from the veggies (or most of it is), add a drizzle of olive oil, turn the heat down to medium, and let the veggies brown a little. I think this does a lot for the flavor, but you can always stop at steaming the veggies if you don’t want to add the oil.
Once brown, I’ll plate the veggies and top them with the diced avocado…
Wipe out the pan, add a small amount of butter, and cook an egg over medium heat. I prefer an over-easy egg, but you can make it however you like your eggs.
Top with parsley, salt & pepper to taste.
Oh, and that runny yolk is so good! I mix it all up, so I can get some egg and avocado with each bite of vegetables. It’s amazing how much richness and flavor they add.
Jeff and I have had this for lunch, too. He’ll cut up some chicken for his and I’ll just add cashews. It would be good over rice, too. There really are so many options and variations that can be made. This breakfast vegetable & egg stir fry recipe is easy, versatile, and most importantly, tasty and satisfying. And, it ticks all of the boxes of every diet I know of. It’s whole-food, low calorie, low carb, vegetarian, grain-free, sugar-free, gluten-free… (I’m sure I’m missing some.)
One little tip (in case you don’t do this already), if you use just 1/4 of an avocado, close it back up (with the seed still inside) and wrap it in plastic wrap. It’ll keep quite well in the fridge for a few days.
If you’d like some more of my recipes, I created a recipe category, so they’ll be easier to find. You can find them HERE.
Breakfast Vegetable & Egg Stir Fry Printable Recipe
Breakfast Vegetable & Egg Stir Fry
- small non-stick pan
- 1-2 cups raw cut vegetables I use sweet onions, red peppers, cauliflower, broccoli or broccolini, and matchstick carrots
- 1 drizzle olive oil
- 1/2 tsp butter
- salt & pepper to taste
- Cut veggies into a dice or bite-sized pieces. This can be done in advance and kept in a glass container in the fridge for several days.
- Dice 1/4 of an avocado and set aside
- Put veggies in a small non-stick with about 1/4" of water
- cook on medium/high heat until water is evaporated and veggies are softened
- add a drizzle of olive oil to the veggies, turn heat down to medium and lightly brown veggies
- Remove veggies from pan, wipe pan clean
- cook 1 egg in a small amount of butter
- Top veggies with 1/4 diced avocado and egg. Salt & pepper to taste.