CHOPPED VEGGIE BREAKFAST SALAD

Chopped Veggie Breakfast Salad image

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!

Provided by Megan Olson

Categories Salad Vegetable Salad Recipes

Time 49m

Yield 1

Number Of Ingredients 14

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Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 26.7 g, Cholesterol 372 mg, Fat 17.9 g, Fiber 8.8 g, Protein 17.3 g, SaturatedFat 4.2 g, Sodium 420.3 mg, Sugar 11 g