Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegetarian breakfast. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegetarian Breakfast is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Vegetarian Breakfast is something which I have loved my entire life.
Our favourite vegan and vegetarian breakfast ideas and recipes from around the web - all are totes delicious, easy, filling and nutritious! 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.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegetarian breakfast using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Breakfast:
- Prepare 2 large eggs
- Make ready 2 small avocados
- Take 2 small potatoes (with or without skin)
- Take 1/2 red onion
- Take 3 bella mushrooms
- Prepare 2 garlic cloves
- Make ready Green onion (garnish)
- Get Olive oil
- Get 2 tbsp unsalted butter
- Make ready Salt
- Prepare Pepper
- Make ready Oregano
- Prepare Cumin
- Make ready Paprika
- Make ready Your favorite coffee
- Get 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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