How to Make Chopped Veggie Breakfast Salad - A Step-by-Step Guide

Breakfast is often labeled as the most important meal of the day, and for good reason. It kickstarts your metabolism, provides you with the energy you need to start your day off right, and can set the tone for your eating habits for the rest of the day. However, finding a healthy and satisfying breakfast that isn't the same old boring bowl of cereal or a greasy fast food sandwich can be a challenge.

That's where this Chopped Veggie Breakfast Salad comes in. Packed with colorful, nutri...

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Ingredients

  • 1 ½ teaspoons extra-virgin olive oil
  • 1 cup shredded green cabbage
  • ½ cup chopped green bell pepper
  • ½ cup sliced celery
  • ½ cup broccoli florets
  • ½ cup shredded red cabbage
  • ¼ cup sliced jicama
  • ¼ cup sliced radishes
  • ¼ cup shredded carrots
  • ½ teaspoon garlic powder
  • 1 pinch salt and ground black pepper to taste
  • 2 tablespoons red wine vinegar
  • cooking spray
  • 2 eggs

Information

  • Prep Time: 35 mins
  • Cook Time: 14 mins
  • Total Time: 49 mins
  • Servings: 1
  • Yield: 1 serving

  • Heat olive oil in a skillet over medium heat. Add green cabbage, green bell pepper, celery, broccoli, red cabbage, jicama, radishes, carrots, garlic powder, salt, and pepper; cook, stirring constantly, until softened, 7 to 10 minutes. Stir in vinegar. Transfer to a plate.
  • Spray a small skillet with cooking spray. Crack in eggs carefully. Cook until edges are firm, about 7 minutes. Slide onto the cabbage mixture in the plate.
  • Nutrition

    322 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 372mg
    • Sodium: 420mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 9g
    • Total Sugars: 11g
    • Protein: 17g
    • Vitamin C: 161mg
    • Calcium: 176mg
    • Iron: 4mg
    • Potassium: 1030mg