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.
|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|
|Aleppo Pepper||1/2-1 tsp|
|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|
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!