Ingredients
- 1 tsp Early Harvest Organic Extra Virgin Olive Oil
- 1 small onion diced or sliced thin
- 3 cloves garlic. minced
- 2 cups spinach or Kale
- 1 cup Potatoes (left over baked potatoes work well)
- 1 cup mushrooms, sliced
- 1 cup zucchini, diced
- 1 cup green pepper, sliced
- 1 small tomato, diced
- 4 eggs or 1 per person, for frying
- Olive Oil spray for cooking, as needed
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Sea salt and pepper for eggs to taste
Optional: - A pinch of Taste of Barcelona Gourmet Spice Blend or Taste of Mexico City Gourmet Spice Blend
- 1 pound of crumbled or thinly sliced sausage OR 6 strips of bacon crumbled
- Mayonnaise and hot sauce, mix 2 tbsp of mayonnaise with a few dashes of hot sauce to taste, and then chop up breakfast bowl with sauce.
- Shredded cheese, parmesan or cheddar are very tasty to sprinkle on top.
Instructions
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Have all ingredients chopped and ready to cook before beginning.
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In a large skillet add Harvest Organic Extra Virgin Olive Oil and heat over medium high, add breakfast sausage or bacon if using, and cook, stirring until browned, breaking up lumps, about 1-2 minutes. Remove with a slotted spoon and set aside and drain fat on a paper towel.
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Reduce heat to medium and add all vegetables and cook together for about 10 minutes.
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Remove vegetables from heat and put into pretty bowls.
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In a separate skillet, fry the eggs to preference using additional olive oil, sprinkle with sea salt and pepper to taste.
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Top veggie mixture with eggs in bowls, drizzle on more Harvest Organic Extra Virgin Olive Oil to taste and add a little hot sauce and mayonnaise for extra creamy flavor. Sprinkle shredded cheese, if using. Enjoy!