Nutrient Packed Eggs in a Pepper Breakfast Plate

eggs in a pepper breakfast plate

Breakfast is such a fun meal because there are so many delicious combinations to be made. I mean really, I could start another blog entirely dedicated to breakfast and it would be endless. This breakfast is one of my favorites because it’s so aesthetically pleasing. It’s great to serve if you have company over because it looks like you would have had to spend all morning in the kitchen preparing everything when really it just takes a few minutes to slice things up and then a couple more to cook it all! Easy squeezy.

Andddd, have you ever heard the someone say you should “eat the rainbow?” That’s important because with different colored foods comes different nutrients, so when you have a wide variety of colors in your diet you know you’re getting a wide variety of nutrients! So for example, in this breakfast you’ll get an orange veggie (sweet potato), some green food (kale and avocado), a red veggie (red bell pepper), plus eggs. So what does that mean nutrition-wise?

Orange foods: Vitamins A, and C as well as potassium
Green foods: Vitamins B, C, E, and K, calcium, potassium, iron, and omega-3 fatty acids
Red foods: Vitamins A and C as well as magnesium
Eggs: Vitamins A, D, and E, folate, iron, zinc, choline, and protein
So as far as eating the rainbow goes, you’ve got more than half of the colors you want in just one meal with this guy AND it’s delish. And easy. And just amazing. So whether you’re making a quick brekkie for yourself or you’re making a colorful feast, give this guy a try and it will soon became one of your breakfast staples.

Nutrient Packed Eggs in a Pepper Breakfast Plate

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • ½ + ½ Tbsp coconut oil
  • ½ of a sweet potato, cut into slices
  • 2 leaves of kale, de-stemmed and chopped
  • 1 red bell pepper, de-seeded and sliced into 4 rings
  • 4 large eggs
  • 1 avocado, sliced

Directions

  1. Heat two large pans over medium heat and put ½ Tbsp coconut oil in each.
  2. Once both pans are hot, place you sweet potato slices in one half of one pan, your chopped kale in the other half of that pan, and your pepper rings in the other pan. Stir the kale until it’s all wilted and then remove from the pan, while also flipping your sweet potato slices and pepper rings so they don’t burn.
  3. Keep an eye on your sweet potatoes so they don’t burn and keep cooking them until they are fork tender.
  4. Meanwhile, crack one egg into each pepper ring and allow to cook until the eggs are cooked through.
  5. Once everything is completely cooked, remove and put on a plate. Add your avocado slices. Enjoy!

 

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