Chopped Veggie Breakfast Salad
made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients49 m servings 322 cals
Original recipe yields 1 servings (1 serving)
- 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.
- 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.
Per Serving: 322 calories; 17.9 g fat; 26.7 g carbohydrates; 17.3 g protein; 372 mg cholesterol; 420 mg sodium. Full nutrition