We all know we should be eating more vegetables. Many of us try to get them through salads at lunch or an extra serving at dinner, and those are great approaches. But what about breakfast? In mainstream U.S. culture, vegetables in breakfast is often a strange concept, unless you are having a fancy brunch with a frittata or quiche (which can also be easy and quick breakfast foods, like these spinach bites). Instead we often think of breakfast as the time for starches and fruit.
One of my favorite ways to get the veggies into my breakfast is with the 5-minute breakfast scramble. This easy, delicious, and fun option for breakfast is a great way to get everyone off on the right foot. It’s got protein, carbs, and vegetables, and can be adapted in countless ways.
The trick is a tiny bit of foresight. When you are making vegetables for dinner, make some extras. Roasting potatoes or sweet potatoes? Chop and roast one or two more than you think your family will eat. Washing greens? Wash and tear up some extra and pop them into a bag. Chopping an onion, carrot, or bell pepper? Put some aside in a storage container. Steaming some broccoli or cauliflower? Steam a ½ cup more than your family will eat. Then, the next morning when you go to put your breakfast together you have the veggies ready to throw into your scramble!
- 1 tablespoon butter
- 1 egg
- ⅓ cup roasted potatoes
- handful of torn up greens (kale, chard, mustard, arugula, etc.)
- corn tortilla (optional)
- grated cheese (optional)
- salsa (optional)
- salt and pepper
- Melt the butter in a frying pan.
- Add egg and scramble until it is just losing its runniness.
- Add potatoes and greens.
- Cook, stirring often, until greens are wilted and potatoes are warmed.
- Salt and pepper, to taste.
- Serve on a corn tortilla, if you wish, topped with grated cheese and salsa.