This veggie breakfast slaw is proof of this budget-friendly vegetable's versatility.
With over 300 percent of your recommended daily vitamin C, 27 percent of your recommended fibre, and over 14 grams of protein, this 347-calorie breakfast is a delicious way to boost your immunity and get veg in at breakfast time. I added mushrooms and courgette to the mix, but whatever vegetables you have hiding in your fridge will fit the bill. Those of us who are guilty of tossing unused produce week after week can call it the perfect clean-out-your-crisper recipe.
- Rapeseed oil spray
180 grams broccoli slaw
1 tablespoon extra-virgin olive oil
1/2 courgette, diced
5 mushrooms, sliced thin
1/2 teaspoon garlic powder
Hot sauce or coconut aminos, optional
- Bring a large skillet sprayed with rapeseed oil spray to medium-high heat. Add your broccoli slaw with 2 to 3 tablespoons of water, and cook until the water has evaporated (about 4 minutes).
- Heat a small nonstick skillet over medium-low heat, and give it a good spray of rapeseed oil. Crack your egg in the skillet, and cook until the whites are set.
- While your egg is cooking, add the courgette, mushrooms, extra-virgin olive oil, and garlic powder to the large skillet, and cook with the broccoli slaw, stirring regularly, until your egg is finished.
- Transfer the broccoli slaw to a bowl, slide your egg on top, add a dash of hot sauce or coconut aminos (optional), and enjoy.
Source: Calorie Counter
- 1 serving
- Total Time
- 14 minutes, 59 seconds
- Calories per serving