Breakfast Bests | 105104 | Breakfast Bests
INGREDIENTS:
1 medium sweet potato, shredded
with Shredder Blade
4 leaves lacinato kale,
sliced with Slicer Blade
½ white onion, sliced
with Slicer Blade
1 finely red bell pepper (optional),
sliced with Slicer Blade
2 eggs
¼ cup olive oil,
plus 1 additional Tbsp.
Spices: paprika, salt, cumin,
black pepper, red pepper
DIRECTIONS:
Heat ¼ cup extra virgin olive oil
in a large skillet over medium
heat. Once hot, add the finely
shredded sweet potatoes, sliced
onion, cumin, paprika, red
pepper flakes, salt, and pepper to
the skillet. Add a finely diced red
pepper at this point if desired.
SWEET POTATO KALE
BREAKFAST HASH
SERVES 2
Cook mixture, stirring
occasionally, until the sweet
potatoes are cooked through
and fork-tender, browning
slightly at the edges (about
15 minutes). Add kale into the
skillet during the last 5 minutes
of cooking. Stir well.
In a separate nonstick pan, heat
1 Tbsp. olive oil over medium
heat. Once the oil is hot, crack
eggs into the skillet and cover
for 3-5 minutes until the whites
are set. Feel free to cook longer
if you prefer.
Portion the hash brown mixture
onto 2 plates and top each with
one egg. Season with salt, pepper,
and red chili flakes as desired.
VEGGIE EGG SKILLET
MAKES 1-2 SERVINGS
The perfect hearty breakfast for a weekend morning, this dish is not
only filling, but also loaded with healthy veggies and protein to get your
day started right.
INGREDIENTS:
1 tsp. olive oil, coconut oil,
or butter
2 organic broccoli stems,
sliced with Slicer Blade
organic zucchini,
sliced with Slicer Blade
1 clove of organic garlic,
sliced with Slicer Blade
1 roma tomatoes, sliced
with Slicer Blade
2 eggs
organic avocado,
cut into large chunks
2 Tbsp. salsa of choice
1 wedge of lemon (optional)
Salt and pepper to taste
DIRECTIONS:
Melt olive oil/coconut oil/butter
over medium high heat in a
nonstick pan or skillet. Once
melted, add broccoli stems. Wait
1 minute, then add zucchini. Stir
frequently. Add sliced garlic.
Continue to cook for 4-5 minutes
over medium high. Add cherry
tomatoes, salt and pepper.
Turn down to low–medium. Push
all the veggies over to one side
of the pan. Crack 2 eggs over the
vegetables and cover the pan for
3-5 minutes until egg whites are
set and the yolk is still runny. If
you prefer a harder yolk, feel free
to cook longer.
When finished, transfer mixture
to plate. Top with salsa, avocado,
and a squeeze of fresh lemon.
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