Want to power up your breakfast? Add veggies!
Think vegetables are just for lunch and dinner? Think again. There are lots of ways to incorporate healthy, delicious veggies into your breakfast.
Instructions
1. Make a slammin' scramble. The easiest way to get veggies into your breakfast is to make a veggie scramble. First, saute onion and garlic with a little olive oil in a skillet. Then add your favorite veggies such as asparagus, broccoli, red and green peppers or chopped spinach. Saute until tender. While they cook, crack two eggs per person into a bowl and scramble. Add to the veggies, and cook over medium, moving gently, until they are done.
2. Add color to your home fries. Instead of just potato homefries, add cubes of sweet potatoes or winter squash. You can also add sauteed peppers or spinach to boost their flavor, nutritional value and color.
3. Think omelets. Veggies make any omelet a treat. They are also a great way to use up leftover cooked vegetables from dinner. Sliced mushrooms, diced tomatoes, chopped kale, peppers, and broccoli all are perfect fillings for omelets.
4. Start the day with salad. Why not? These days, small green salads are found as a side dish on brunch plates in some of the trendiest restaurants. They pair wonderfully with eggs and toast. Try making a simple salad of mixed mesclun greens dressed with a red wine vinegarette.
5. When it comes to toast, veggies are jammin'. Instead of topping your toast with butter and jam, try cream cheese tomato, and fresh spinach. This breakfast gives you a hit of protein, fiber and veggies that will get your day off to a good start.
6. Don't forget the juice. Instead of OJ, why not have a glass of vegetable juice. Many juice brands offer veggie juices that are powerful shots of minerals and vitamins. Just be careful to check the label--just a glass of some of these juices contains more sodium than you need all day. If you have a juicer, you can make your own juice. The possibilities are endless, but some good combos are beets, carrots and celery; tomato, carrot and spinach; and cucumber, parsley lemon.
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