This morning, we only had 1 piece of bread left, a random selection of chopped veggies, an avocado, 2 pieces of turkey bacon and 3 eggs. Individually, they don’t sound like enough for breakfast. But together, they made for a deliciously filling and healthy breakfast. 
I gave Trevor the toast and made myself a veggie hash with the leftover veggies we had. IT WAS DELICIOUS! This was an amazing mid-week breakfast that tasted like a Sunday breakfast. I was so surprised and I got another dose of veggies in at breakfast time. Winning!
My best tip when cooking your veggies is cook the heartier veggies first before the leafy veggies so they are all ready at the same time. Enjoy!
Veggie Hash with a Fried Egg
Ingredients
- 2 tablespoons olive oil, divided
- 3 cups chopped veggies (I used a mix of small potatoes, red peppers and spinach)
- Kosher salt and freshly ground pepper
- 3 large eggs
- 1 avocado
- Optional: toast, turkey bacon slices, breakfast sausage, tomatoes, or any other veg you have on hand
Directions
- In a large frying pan, saute chopped potatoes in 1 tablespoon oil until they begin to soften, about 5 minutes. Season with salt and pepper. Then, add in peppers and cook for 3-4 minutes. Season again with salt and pepper. Mix in the spinach and remove just as the leaves being to wilt. Season with salt and pepper for the last time and remove from heat. Set veggies aside.
- In the same pan, add in remaining oil and crack eggs. Fry for 2-3 minutes, or until cooked to desired doneness. Remove from heat and assemble – veggie hash first, egg/eggs next, top with avocado and any other toppings you have on hand (I added turkey bacon and tomatoes). Enjoy!
Season Generously 