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Chopped Veggie Breakfast Salad

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Megan Olson

"Salad for breakfast! Turn over a new leaf and start your day with a bowl of energizing produce. Add eggs for protein and you have yourself a delicious and easy summer meal that can be for breakfast, lunch, or dinner. Top with sriracha, salsa, hot sauce, or whatever your heart desires!"
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49 m servings 322 cals
Original recipe yields 1 servings (1 serving)

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  1. Heat olive oil in a skillet over medium heat. Add green cabbage, green bell pepper, celery, broccoli, red cabbage, jicama, radishes, carrots, garlic powder, salt, and pepper; cook, stirring constantly, until softened, 7 to 10 minutes. Stir in vinegar. Transfer to a plate.
  2. Spray a small skillet with cooking spray. Crack in eggs carefully. Cook until edges are firm, about 7 minutes. Slide onto the cabbage mixture in the plate.


  • Cook's Note:
  • You can omit egg yolks if desired.

Nutrition Facts

Per Serving: 322 calories; 17.9 g fat; 26.7 g carbohydrates; 17.3 g protein; 372 mg cholesterol; 420 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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