Sautéed Veggies with Pine Nuts for Breakfast
Need alternative ideas for breakfast items?
The first meal of the day doesn’t have to include traditional breakfast items. In fact, I love getting a great start to my day with plenty of flavorful veggies. From kale and spinach to zucchini and mushrooms—the possibilities are endless.
Why do people say that breakfast the most important meal of the day? A healthful breakfast gives you the nutrient-rich energy you need to be productive. What’s more, people who eat a healthful breakfast weigh less than folks who skip it. What’s not to like about good mornings with a healthy breakfast?
This weekend, try sautéing some veggies and topping with pine nuts. If you want an extra boost of protein, add an egg. Below is a recipe I love to make for breakfast. And get this—it helps kick off your day with 1.5 cups of veggies. Now, that’s something you can get energized about! Since 2-3 cups of fruits and veggies are recommended by the US Department of Agriculture for adults (depending on your age), these 1.5 cups of veggies gets you off to a healthy start.
• 1 tablespoon olive oil
• ½ medium zucchini (about a 1/2 cup)
• 3-4 mushrooms (about 1/2 cup)
• A handful (about 1 cup) of baby greens
• A sprig of fresh oregano
• 1 tablespoon pine nuts
• black pepper
Optional: 1 egg
1. Clean your veggies and herbs.
2. Add 2 tablespoons of olive oil to a small sauté pan, and turn the heat on medium.
3. Slice your zucchini and mushrooms into thin rounds.
4. When the olive oil “shimmers” and flows easily in the pan, toss in zucchini and mushrooms.
5. Let the veggies sit in the pan until one side of the veggies begins to turn a light golden color, then stir to cook the other side.
6. While your veggies are cooking, take 1 tablespoon of pine nuts and lightly toast in the oven at 250°F. You will know when the pine nuts are done when they begin turning a light golden color – and the smell will be delicious!
7. After your zucchini and mushrooms are lightly golden on both sides, stir in a handful of power greens.
8. Once the greens are wilted, tear off the leaves of your oregano sprig, stir into the mix, and transfer veggies to a bowl.
9. Top with pine nuts, and sprinkle with a turn (or two) of cracked pepper.
10. Optional step: Top your veggies with an egg for an extra boost of protein. Once your veggies are cooked, you can mist olive oil on your sauté pan and cook an egg your favorite way (I like mine over easy).
11. Enjoy with a slice of crusty, whole grain sourdough.
Here’s how it looks with an egg on top:
Yum! Want more ideas? Check out my post about breakfast on the go.
What alternative breakfast ideas do you enjoy?
let us know by commenting on this post!
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