Sautéed Greens Breakfast Salad
Sautéed Greens Breakfast Salad is a super easy, nourishing and packed with protein meal to keep you going all morning and afternoon long.
- 1 tablespoon Olive oil
- 1.5 cups Mixed greens
(spinach, kale, etc)
- ¼ cup Edamame beans
shelled and cooked
- 1 Egg
- Salt and pepper
- ¼ avocado
peeled and sliced on the side (optional) - do not cook
- 1 teaspoon Lemon or a little squeeze to taste (optional)
Add olive oil to your frying pan and heat to medium heat. Crack open your egg carefully to keep the egg yolk intact and fry egg. Put the lid on for about 2 minutes. (covering with a lid will make your egg yolks have a slightly white coating on the yolk) If you like your egg yolk bright and yellow then just cook about 3 minutes without a lid or until the egg whites are set.
Once the egg white is white in color add your raw mixed greens and edamame beans to the pan. Season to taste and add a drizzle more olive oil to prevent sticking and cook for about 30 seconds or until the greens wilt.
Carefully add your sautéed greens to your plate. Drizzle with a little fresh lemon juice if desired and top with your perfectly cooked sunny side egg and enjoy. We like to serve ours with avocado slices too.
Feel free to add more than one egg. You can scramble, poach, do your eggs easy over or even hard boil them.
We just love the runny yolk of a sunny side yolk on the sautéed greens.
Feel free to use any fresh greens you have on hand or any vegetables you would like to add. Mushrooms are also delicious.
We love serving our Sautéed Greens Breakfast Salad with a little creamy avocado on the side and a squeeze of fresh lemon but these are optional.
Serving: 1g | Calories: 325kcal | Carbohydrates: 11g | Protein: 12g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 164mg | Sodium: 84mg | Potassium: 577mg | Fiber: 5g | Sugar: 1g | Vitamin A: 993IU | Vitamin C: 24mg | Calcium: 49mg | Iron: 2mg