I know you must be thinking, “Why would I eat salad for breakfast?”
Be honest. How many of you start your day by eating or drinking something sweet? All of those donuts, pastries, and sugary cereal photos that we post on Instagram. Let’s not forget our need for caffeine in the morning – the Starbucks latte, mocha, or caramel macchiato you order before work? Unless you take your coffee black or only drink tea, I assume there’s some sort of sugar in your morning caffeine.
This is definitely how I start most of my days. I’m guilty of eating an apple fritter for breakfast three days out of the week. In fact, I just got back from a five-day vacation where I visited two states. So that means I’ve been on a vacation diet, a.k.a. only eat whatever is sugary, fried, or covered sriacha mayo.
So to answer your question, salad for breakfast is sometimes…necessary.
I created this recipe by accident. I wasn’t brainstorming new recipes or scrolling through Pinterest for inspiration.
One morning before work, I found myself with enough time to make myself breakfast rather than my usual peanut butter toast. I opened the refrigerator and saw eggs, but no rice. WHY IS THE RICE ALWAYS GONE?!
Then I opened the crisper where there were vegetables. Lots and lots of vegetables. So I tossed some vegetables together, scrambled two eggs, and called it breakfast.
The greatest thing about this recipe is that it’s merely a guide and inspiration. If you only have spinach or romaine?, use that. Don’t have onions in the house today? No big deal. Want to add avocado? Make this recipe then comment below to tell me how amazing it was.
This simple breakfast salad is too easy to make. You should use whatever vegetables you have on hand; and if you don’t have any vegetables in the house, get to the grocery store or farmer’s market ASAP. You need vegetables in your life.
Serving Size: 1
- Coconut oil spray or 2 tsp coconut oil
- ¼ cup onions, julienned
- ¼ cup bell peppers, julienned
- 1 tsp. sesame oil
- 1 tbsp. rice vinegar or white vinegar
- A handful of mixed spring greens or your choice of spinach/lettuce
- 1 tomato, wedged or diced
- 2 eggs
- Sea salt, to taste
- Black pepper, to taste
- Spray a small pan with coconut oil or 1 teaspoon of coconut oil over medium heat.
- Once the oil is heated, add the onions and cook until translucent, approximately 1-2 minutes.
- Add in the julienned bell peppers and cook for another 3 minutes or until the peppers are soft. Season with sea salt and pepper.
- While the onions and peppers are sautéing, mix the sesame oil and rice vinegar in a small bowl. Set aside.
- Remove the sautéed onions and peppers from the pan to a separate plate to cool.
- Using the same pan, lower the heat to medium-low. Coat the pan with more coconut oil (spray or 1 teaspoon of oil).
- In a separate bowl, whisk the eggs and season with black pepper. *Do not season with salt yet!
- Once the pan is heated to medium-low, throw in the scrambled eggs and cook for 1-2 minutes on each side or until set.
- While the eggs are cooking, toss the spring greens and sesame oil mixture together in a large bowl.
- Top the greens with tomatoes, bell peppers, and onions.
- When the eggs are done, turn the heat off and season with sea salt.
- *Top the vegetables with the scrambled eggs.
- Eat and feel good for the rest of the day!
- From what I’ve learned and experienced, adding salt to eggs before they’re cooked changes the texture and results in less fluffy eggs. Especially in scrambled eggs. For fluffier eggs, add the salt after fully cooked.
- The heat from the freshly cooked eggs will wilt the greens a bit. This isn’t so bad for spinach or spring greens, but if you’re using romaine it may be best to wait a minute or so until the eggs are not scorching hot.
- Don’t want scrambled eggs? Try topping your breakfast salad with hard or soft-boiled eggs! By doing this, it would also prevent wilted greens.