Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegetarian breakfast. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If the blog is a bit deficient in dinner recipes, it's only because vegetarian breakfast ideas consume my thoughts at all times. This veggie, low-calorie breakfast has it all! This low-calorie vegetarian breakfast with sundried tomatoes, spinach, leeks and cheese is the perfect way to start a weekend.
Vegetarian Breakfast is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Vegetarian Breakfast is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have vegetarian breakfast using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Breakfast:
- Prepare 2 large eggs
- Take 2 small avocados
- Make ready 2 small potatoes (with or without skin)
- Take 1/2 red onion
- Make ready 3 bella mushrooms
- Make ready 2 garlic cloves
- Take Green onion (garnish)
- Prepare Olive oil
- Take 2 tbsp unsalted butter
- Take Salt
- Take Pepper
- Get Oregano
- Take Cumin
- Get Paprika
- Make ready Your favorite coffee
- Prepare No technology
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Instructions to make Vegetarian Breakfast:
- Slowly heat up a cast iron pan to medium low. In the meantime, mix eggs in a bowl and set side. Dice veggies to your liking. Small potato cubes (< 1/2") are easiest to brown on a pan and what I prefer.
- Add oil to heated cast iron and cook eggs to your liking. I like medium low for a cast iron for scrambled eggs because it doesn't burn the eggs and it's easier to get fluffy scrambled eggs. I learned from a friend who is a chef at a breakfast restaurant that adding a small amount of milk helps you get fluffier scrambled eggs. Season to taste, I love oregano on my eggs. Set eggs aside.
- Bring up heat to medium high and add oil. Add potatoes and cook all around. When the potatoes are brown ~70% of the way around add butter, garlic, onions and mushrooms. Season to taste. Stir constantly. I typically cook until the garlic gets on the darker end because it adds a bit of crunchy garlic texture in each bite that I like, but it's always up to you. Place on plate next to eggs.
- Slice the avocados and place next to everything.
- Garnish if desired and serve immediately. Enjoyed best next to an open window with a morning breeze, no technology, and a cup of coffee.
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So that is going to wrap it up for this special food vegetarian breakfast recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
