Egg-Capped Sauted Vegetables Breakfast Salad

 

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Sprinkle with sea salt. Cook, stirring often, 2 minutes or just until greens begin to wilt. Transfer veggies to a salad bowl and then crack two eggs into the same pan, adding a little more oil if needed. Cook eggs to desired consistency, sprinkle with salt and pepper and place on top of sautéed greens. A simple, delicious breakfast bowl (aka sautéed breakfast salad) that is packed with sautéed greens, two fried eggs and roasted veggies!

You’ll feel so good after starting your day with this combo of protein and healthy fat. Low carb, gluten-free and vegetarian. Sautéed Greens Breakfast Salad: the Breakfast of Champions. Mixed greens and edamame are sautéed with a little olive oil, drizzle of lemon juice and then topped with a perfectly fried sunny side up egg and served with a side of creamy avocado for a fulfilling breakfast.

I love salad greens, especially spicy stuff like arugula. I keep lots of it around, since some days I will eat a salad for breakfast, lunch, and dinner. But sometimes I neglect my salad greens, letting them get old and yellowed in the refrigerator. This past week, for instance, I went away for a few days and forgot about this huge tub of baby. Babb loves the simplicity of throwing a fistful of greens in a bowl and using a rich, delicious egg yolk as the dressing.

When she’s feeling more ambitious, she might put some sautéed vegetables like leeks, mushrooms, and peppers on top of the greens, but most days it’s just her, the greens, and two eggs having a wake-up party. Crispy fried eggs on top of salad greens is my favorite go-to Whole30 breakfast, lunch, and dinner! This clearly ain’t your traditional egg salad! Not that there’s anything wrong with a classic egg salad. Feb 6, 2018 Explore Aweather40’s board “sauteed greens” on Pinterest.

See more ideas about Sauteed greens, Recipes, Healthy recipes. Or even use regular kale, briefly sautéed until it wilts slightly, for a warm salad. Next, add-ins: In keeping with the dish’s rusticity, bread is a perfect match, whether it’s homemade. Heat the olive oil in a large skillet over medium-high heat. Add the arugula, spinach and rainbow chard to the hot pan.

Cook down the greens for about 2 to 3 minutes, or until tender. Spinach, kale, and other green vegetables are overshadowed by so many other ingredients when it comes to breakfast, but why? Why not stuff your breakfast with greens? Push aside the pretty pastry and loaded oatmeal recipes on your Instagram feed; it’s time to give greens a chance.

From scrambled eggs with green peppers and mushrooms, to a green breakfast smoothie, here are 14.

List of related literature:

For this salad, use two to three chopped, hard-boiled, pastured eggs, a half to a whole avocado, two to three strips cooked and crumbled bacon (organic and pastured), one small tomato, one scallion, a half tablespoon diced almonds or walnuts, half a red onion, and romaine or butter leaf lettuce.

“Beyond Training: Mastering Endurance, Health & Life” by Ben Greenfield
from Beyond Training: Mastering Endurance, Health & Life
by Ben Greenfield
Victory Belt Publishing, 2017

Remove the eggs with a slotted spoon and drain completely.Toss a few handfuls of frisée or romaine with the bacon and the dressing and serve with a poached egg on top.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

I make a similar one at least once a week with cooked kale, collard greens, or chard instead of the spinach, which is expensive and cooks down too dramatically for me.

“An Everlasting Meal: Cooking with Economy and Grace” by Tamar Adler, Alice Waters
from An Everlasting Meal: Cooking with Economy and Grace
by Tamar Adler, Alice Waters
Scribner, 2012

The egg thickens the dressing and makes it a nice topping; try it with vegetables such as cauliflower and green beans.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

We diced the eggs then we combined them with mayonnaise (our tasters dismissed cottage cheese, sour cream, and cream cheese), lemon juice, Dijon mustard, red onion, celery, and parsley.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the eggs, avocado, tomatoes, onion, green 1/2 teaspoon salt onions, and cilantro, and mix.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
by Patricia McCausland-Gallo
Hippocrene Books, 2004

Add the spinach and bacon bits to the pan, toss to blend, and add a little more salt and a few generous grindings of pepper.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Arrange the greens and apple wedges on a salad plate, and top with the egg salad.

“Ultrametabolism: The Simple Plan for Automatic Weight Loss” by Mark Hyman
from Ultrametabolism: The Simple Plan for Automatic Weight Loss
by Mark Hyman
Scribner, 2006

Top one side of the cooked egg product with half of the cheese and half of the spinach mixture.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

In a medium pan, scramble the egg with 1 tablespoon extra-virgin olive oil and 1½ cups fresh spinach.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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39 comments

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  • useful journal planner to help you with your diet ��‍♀️������: fitness Journal for Women: 90 Days Challenge for Weight Loss
    (Amazon books)

  • I love ALL the different lentils these puy lentils are probably my faves though. This is a super recipe and great demonstration! Thank you ��

  • Hi Brittany. I enjoyed the video because I like to get inspired to eat healthy and it helps to see the actual food. I work at home too and sometimes don’t take the time for healthy food prep.
    I’m especially interested in low carb meals. Thank you!

  • Made the Quinoa Bowl but added tomatoes, cilantro and put on a bed of lettuce bc that needed to be eaten. Also 1/2 of the quinoa and chickpeas. My goddess that was a super delicious salad. All the flavors and brightness of summer right there! Subbed bc it was so good. Love that the calories are put right there. Professional and delicious! New sub!

  • Spr chechi nanayit und namala kuda kootakane njn kootay nigalumay namudethu TASTE FACTORY BY KERALA COUSINS plzzz kootakumo plzz vdo min 3 mts kandit kootakane

  • Does she add the Swiss chard at 6 minutes after the onions and celery and carrots have been cooking? Because she said that mixture would only take about 6 to 8 minutes

  • Id suggest adding a Tbsp of Honey or sugar with the vinaigrette, unless your lemons are super sweet. Mine came out way too sour, the honey really fixed it!

  • Why do people nowadays have to add “nice” into everything they describe? Nice and tender, nice and soft, nice and bright green! So annoying.
    Love her recipes though.

  • Wondered if you could post a little more information about the drink you had at the end of the day. mint and licorice but what is it called. PS loved the video and learned some stuff.

  • Hello Brittany! Love the video, love your voice! You do eat well, I mean healthily. The dishes looked so good to me and so colorful. Since I retired, I don’t cook for myself much at all, but I do try to eat healthful meals. My meals are not as healthy as yours, though.
    Thank you for letting us look in on your daily groceries:):)

  • You can also not add goat cheese because it’s gross. AND instead of sprinkling it over the finished salad, you can sprinkle it in the garbage.

  • I don’t own an iron skillet; but, I like trying your recipes. I don’t recall you ever mentioning the size of the skillet that you use. Could you please tell me what size skillet do you use or recommend? Thanks

  • So much of oil and then cooking green in open vessel.. how it’s healthy. The same thing can be cooked with a table spoon of oil and in a closed vessel.

  • Okay the calories for the quinoa salad are not accurate. I just scanned every product I used with an app to count calories and the total calories are 639 with only 1 tablespoon of that salad dressing. Don’t get me wrong the recipes are amazing and very tasty but be careful with the calories you are consuming.

  • I am so thankful to have discovered this channel. I think it’s just what I have been looking for. It puts the fun and excitement back into cooking that I felt like I was losing.
    The music is very upbeat and happy and some of it is is exotic but I love it! There are no expensive or exotic foods in these recipes and I love the portion sizes. It’s just delicious, healthy food.

  • Looks yum!!

    From observing her speaking pattern for years, I think i can code an AI chatbot of shira now. If i knew coding, that is.

  • Receipes are too good but can you please guide that what fruit can b replaced with avacado because its not available in my country

  • We like to eat the green lentils as a beef and lentil stew.. along with frensh baguette and some drizzles of olive oil on top….
    It tastes heavely!!!

  • This is not a SALAD! Sorry, do you have any ideea what..SALAD means?? This is just a warm dinner! wayyyyyyy to far from any SALAD!!

  • Thank you so much ��������‍��������������������������������it’s going to look nice with my seafood and my jacket potato ready for the hot summer thanks again ��

  • Other chefs suggest putting the add-ins when the eggs are half way cooked… I don’t get why they don’t add veggies or meats to it just some herbs or cheese…

  • Thank you for sharing this amazing Recipe i Will support your channel i hope you do the same and support mine i do cooking videos as well�������� looking forward for your next video…..

  • These look delicious. Unfortunately, I’m allergic to eggs, but I can make these meals for my spouse and see how they turn out. Thanks!

  • You’re a life saver! I had totally given up my former super healthy life style. But because of you I’m right back on track. So much diversity. Now my diet doesn’t get boring anymore.

  • Scrambled Eggs need Milk! Omelettes need Water, they each give a totally different end result. If you add Water to your scrambled you won’t get rich & creamy and Milk in your omelette gives you denser & heavier custard type rather than a light & fluffy clouds of air. A simple but vital distinction taught to me years ago by a posh hotel’s restaurant chef.

  • Always look forward for your videos. Your awesome! such a positive energy and you make your videos with such joy. Keep em coming!❤

  • I love scrambled eggs (the first meal I cooked for my brother & I when I was 8: scrambled eggs, toast and green peas) and these recipes look so Bomb! One thing I like, as a change up: stuff them in a pita/burrito with leftover rice and veggies. Then you have a “take along” breakfast that will satisfy! Thumbs Up!

  • “You do you in the kitchen” I love it! I really appreciate how you offer alternatives and empower us to substitute ingredients. I CAN’T WAIT to try all of these inspired scrambled egg ideas! ������

  • Omg I loved it when you said you do you in the kitchen!!!! I literally love your passion!!! If I could ever get a chance to meet you I wouldn’t turn that chance down for anything!!!!

  • EVERYONE: Don’t ever let someone tell you grapeseed oil is healthy.

    Lipid scientists have shown time and time again that it is a very unstable oil, and “smoke point” is meaningless in nutrition.

    DON’T COOK WITH PUFA’s! Traditional, non-refined fats / oils are ALWAYS superior.

  • You should crack eggs on a flat surface. This allows the membrane to remain intact, and will help hold the small shell pieces when you break the shell open and let the egg fall into your bowl.

  • I was recently suggesting eggs to my nephew who is just learning to cook for himself in college. They are so easy, versatile, and healthy! Thanks for sharing.:)

  • Great video, Sara Lynn! Thank you so much! To be perfectly honest, I don’t make scrambled eggs much for breakfast except on weekends. I make scrambled eggs often for dinner. It is a great, wholesome weight loss food! I will be trying all of these, particularly the Mexican and Italian sausage recipes! Thank you so much for this yummy inspiration! ����

  • I was just asking myself how to prepare scrambled eggs today, it is such a coincidence! As always, thank you for your lovely recipes

  • What’s up BOSS… I’m Manny from Atlantic City you call me the elevator champ i use to work at the loading dock at Ceasars Casino and you was the best executive chef ever I’m a hazmat professional driver now for the last 7 years I deliver gasoline propane and other petroleum products to gas stations and petroleum refineries… you the man bro. You are the best… ������

  • Cool, I didn’t know that was the reason for the milk or water. Did you ever try a dash or 2 of cornstarch in your scrambled eggs? I run it through the blender.

  • This guy is not only a chef, but with those big pure muscles, this guy is a Chef Knight and the a lot of foods I’ve seen him make on this channel actually look pretty bomb actually and I have also tried his FitCrunch protein bars and it tastes just like a candy bar except with no added sugar and artificial crap and all those unhealthy stuff, I haven’t tried his Protein bark or protein puffs but I really want to but other than that, yeah this guy is awesome and I luv his protein bars as well

  • Rudest guy I’ve ever met….he wouldn’t even stand up for a picture but out of respect, instead of walking away, I still took the pic

  • I didn’t like the first dish. One egg? What’s that like 8 grams of protein maybe ten with the sweet potato. More like a snack! Or a meal for my 5 year old