My Power Breakfast

The other morning, I winged a new breakfast item for myself. Not only was it delicious, but it filled me up to the point where I felt absolutely no hunger for hours and hours.

One of the problems that I have is that I feel compelled to snack more than I should. Even though I eat breakfast regularly, I still either want to snack before lunch or feel famished by lunch time. Over the two days that I ate the following, I was satisfied until lunch, and even then I had a very light lunch. So without further ado:

Sautéed zucchini & potatoes, with fried egg.


  • 1 zucchini
  • 1 small potato
  • 2 scallions, or 1 small onion
  • 1 small red pepper (this is a Cajun Belle that I grew in my garden)
  • 1 egg
  • Salt & pepper to taste
  • Olive oil
Copy of IMG_9136
Cajun Belles: small but deadly. And ridiculously easy to grow.

First, wash your veggies, like always. Chop the zucchini, potato, pepper and scallions very small.

Add some olive oil to the pan and warm up on medium heat. Add the potatoes and allow them to cook first until they are about ¾ to tenderness.

Copy of IMG_9137Once they become somewhat translucent and fork tender, add the scallions and zucchini.

Copy of IMG_9138Cook for about 10 minutes, until done. They will look like this:

Copy of IMG_9140Put in a bowl. Fry up an egg over easy, so that the yolk is still runny (or until hard, but it will not be the same).

Place egg on top of veggies. Now when you cut into the yolk, it creates a sauce for the whole dish.

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This is my power breakfast that has kept me full for hours on the days that I’ve eaten it. I’m going to cook this a lot more often, and I hope you try it and love it too.

If you want to adapt it for your little one, you can add egg directly to sauteed vegetables while still in the pan and scramble until egg is cooked thoroughly.



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