We’ve got the funk: Veggie Breakfast to the rescue

At least a couple times a week, my breakfast looks like some derivative of this. Sautéed veggies, some sort of fresh fruit (yeah that’s right, tomatoes are technically a fruit) and a yolky eggy. These brekkies always make me feel amaaaaaaazing, like I can conquer the world…or at least get through day 2 of summer break, which is a feat of epic proportions when you work from home and have three little boys who’d gladly crawl back up into your womb if they could. Even more so when you’re battling the same viral funk they had last week. A veggie breakfast was therefore crucial this morning.

This is quick, filling, nutrish and delish. Add it into your rotation – you won’t be sorry.

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Veggie Breakfast

A veggie-loaded brekkie to fuel your morning.

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Courses

Breakfast

Cook Time

10 minutes

Servings

sweet-ass breakfast MetricUS Imperial

Ingredients

• 1 tsp ghee I used Organic Valley brand
• 1 egg I used Vital Farms brand
• 1 tbsp extra virgin olive oil
• 7 stalks asparagus tough ends removed + chopped
• 1 small head broccoli chopped into florets
• handful sliced white mushrooms
• herbed sea salt to taste
• handful heirloom grape tomatoes halved lengthwise
• 2 tsp basil pesto

Courses Breakfast Cook Time 10 minutes Servings sweet-ass breakfast MetricUS Imperial Ingredients 1 tsp ghee I used Organic Valley brand 1 egg I used Vital Farms brand 1 tbsp extra virgin olive oil 7 stalks asparagus tough ends removed + chopped 1 small head broccoli chopped into florets handful sliced white mushrooms herbed sea salt to taste handful heirloom grape tomatoes halved lengthwise 2 tsp basil pesto

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Instructions

1. First, I got the olive oil goin' in a cast iron skillet over medium heat. I added the sliced 'shrooms and a pinch of herbed sea salt and let that sizzle for a couple minutes. Then I added the chopped asparagus and broccoli. Added another little, tiiiiiiiny drizzle of olive oil and another little pinch of herbed sea salt, mixed it all around, put a lid on it, turned the heat to low and let it steam for a few minutes while I prepped everything else.
2. In a small skillet over medium heat, I melted the ghee and cooked the egg to over-medium-ish.
3. While that cooked, I stirred up the pesto and tomatoes.
4. Plated it all and got my vegg on.