I have always had trouble finding a good breakfast that stuck with me all the way until lunchtime. Until now. 🙂 On the Standard American Diet (SAD diet lol), the breakfasts I tried were “healthy” cereals, eggs and toast, oatmeal, meat and egg sandwiches, breakfast burritos, etc. Nothing lasted for more than a couple hours, and by the time lunch finally rolled around, I was nearly always hungry, grumpy, and tired.
Now though, I invest the extra ten minutes each morning to make a warm protein and vegetable breakfast plate that generally looks something like this. It really does an amazing job of sticking with me!
My Typical Paleo Egg Breakfast Plate (pictured above):
- 1 egg
- 1 egg white
- 1 mushroom, sliced
- 1/2 zucchini, quartered
- handful of baby spinach
- a slice of onion
- 1/8 avocado, sliced
- a little salsa, depending on how spicy I’m feeling that morning
- enough healthy fat (I used coconut oil, but sometimes I use bacon fat too) to coat the bottom of your skillet
Directions: Heat a small skillet (I used a 9″ cast iron) on Medium. Grease your pan if you need to. Add the zucchini first – it will take the longest to cook. Wait a few minutes, flip it a few times, and then add the onion and mushroom slices. Empty the skillet onto your plate when everything looks done (mushrooms look smaller and more moist, onion is partially translucent, and zucchini is a bit browned and soft all the way through).
Then add enough fat to your pan to coat the bottom again. Add the egg white, and then the whole egg. Wait about thirty seconds, then fold up the thinnest side of the egg white. Sit some baby spinach down there. Cover the skillet, and wait a few minutes until the spinach starts to wilt. Then flip the egg over (it should hold together pretty well by now), wait another 30 seconds for an “over easy” egg, and then move the egg and spinach to your plate.
Top with avocado and a little salsa if you’re in the mood, and eat!