Chopped Veggie Breakfast Salad

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!

• Preparation Time: 35 mins
• Cooking Time: 14 mins
• Total Time: 49 mins
• Calories: 322 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.