Hearty Garden Breakfast

  • Yield: 2 servings

Ingredients

2 eggs with 2 tablespoons water and 2 pinches of salt, scrambled in a bowl
1 1/2cups cooked brown rice
1/2cup broccoli-cauliflower mix, chopped small
1/4cup chopped mushrooms
3tablespoons grated fresh Parmesan cheese
1/4cup grape tomatoes, chopped
2teaspoons vegetable or olive oil
Salt and pepper, to taste

Instructions

  1. In a small sauté pan, heat oil on medium-high heat, add broccoli-cauliflower mixture, mushrooms and sauté for about 2 minutes.
  2. Add rice and water, cover, reduce heat to medium, and cook for 1 minute.
  3. Add egg and cook until firm, solid and not clear, 2 to 3 minutes.
  4. When eggs are almost completely cooked, add tomatoes and Parmesan cheese, stir.

Recipe courtesy of  Produce for Kids

Nutritional Info *per serving

  • Calories 422
  • Cholesterol 195mg
  • Sodium 397mg
  • Fiber 7.8g
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