This is one of my favorite meals for breakfast. It requires a limited amount of time to make, can be doubled to have again another day, and keeps me going on those days that require a lot of energy.
Ingredients:
| Olive Oil | 1 T |
| Carrot, sliced thin | 1 |
| Onion, chopped | 1/2 med |
| Zucchini, quartered lenghtwise then sliced | 1/2 reg |
| Crookneck Squash, quartered lengthwise then sliced | 1/2 reg |
| Reb Bell Pepper, sliced into 1″ pieces | 1/2 reg |
| Cumin | 1/2-1 tsp |
| Aleppo Pepper | 1/2-1 tsp |
| Salsa | 3.5 oz |
| Refried Beans, natural | 1/2 of 16 oz can |
| Spinach, chiffonade | 1-2 C |
| Egg, poached or Fresh Guacamole | 1 or 2 eggs or 1 T Guacamole |
Preparation:
In a med/lg saucepan add olive oil and sauté carrot, onion, zuccini, crookneck squash, bell pepper over medium heat for a few minutes. Add cumin, pepper and salsa. Cover and cook until vegetables soften; about 8 minutes on med/low. Add beans and cook an additional 5-8 minutes until heated through. Place spinach in bottom of bowl. Top with bean mixture. Place poached egg or guacamole on top. S&P to taste. Garnish with cilantro if you like.
Serves 1-2 depending on how hungry you are!
Health & Nutrition Experts 