BREAKFAST EGG SALAD
This is a really quick, easy, and healthy breakfast for one that can easily be doubled or tripled if you're feeding a family. I love the way onions and celery smell when they're cooked with rosemary. It reminds me of the beginning of autumn. When it's done, it looks like a lot, but you have to realize it's mostly all veggies! The measurements are all approximate. I don't measure out things when I cook, I just eyeball them, so feel free to adjust ingredients to your liking. Serve with your favorite toast and a strong cup of coffee. Enjoy!
Provided by Andrea Jean
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 1
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, celery, rosemary, red pepper flakes, salt, and pepper; cook and stir with a wooden spoon or spatula until onion starts to turn translucent, about 4 minutes. Stir in garlic and cook for 1 minute.
- Push onion mixture to outer edges of the skillet and crack egg into the middle. Break yolk with the wooden spoon and stir in onion mixture. Add tomatoes; cook and stir until egg is almost cooked, about 3 minutes. Stir in feta cheese until slightly melted, about 1 minute. Add spinach. Remove from heat and stir until slightly wilted, about 30 seconds.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.5 g, Cholesterol 194.4 mg, Fat 21.2 g, Fiber 3.5 g, Protein 10.3 g, SaturatedFat 5 g, Sodium 415.6 mg, Sugar 3.7 g
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