I genuinely go to bed looking forward to my breakfast that I've prepared for the next day. Call me sad but hey, that's me!
Breakfast is such a good opportunity to nourish your body for the day ahead but often people find it the most difficult meal of the day to eat healthily. The quick and easy options tend to be cereal, cereal bars or pastries - none of which have much nutritional value and most of which are full of processed sugar.
If I am short for time (most weekdays) I either have avocado on rye bread, overnight oats or smoked salmon with boiled eggs. But at the weekends I enjoy spending a bit more time and effort in the kitchen and this recipe is a great way to fuel your body for the day - loads of different vegetables and a protein hit from the eggs. Plus it's quick and easy and tastes delicious!
Recipe (serves 2)
- 150g sweet potato, grated
- 1 onion
- 100g red pepper
- 100g cauliflower
- 100g garden peas, defrosted
- 100g cup mushrooms
- 100g kale/spinach
- 2 eggs (or more)
- 1 tbsp olive oil
- 3 tsp curry powder
- 2 tsp paprika
1) Dice the onion, red pepper, cauliflower and mushrooms
2) Heat olive oil in a large frying pan and add onion - cook for a couple of minutes until soft
3) Add red pepper, cauliflower and sweet potato and cook for 5 minutes, stirring occasionally
4) Add peas, mushrooms, kale and spices (curry powder/paprika/seasoning). Cook for 5 minutes.
5) Once the vegetables are cooked through, heat oil in a small pan and fry your eggs until cooked.
5) Serve in bowls with a fried egg on top.
What are your favourite breakfasts to eat on-the-go and when you have a bit more time? Let me know in the comments below!