Warm breakfast bowl of roasted vegetables and fried egg

Warm Winter Breakfast Bowl

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It was 12 degrees this morning as I headed in to see my first client. Twelve degrees on the scooter! That’s fresh, baby! (That’s also just over 50 degrees Fahrenheit, and the sun was shining. I am definitely spoiled.) 

I made sure I had a warm breakfast to get me through the morning though. I love this as a winter breakfast option, especially since it’s an easy, make-ahead-and-assemble-as-needed breakfast AND full of vegetables, my favorite thing. By pre-roasting your veggies, you can just scoop what you want into a bowl, throw it into the microwave, cook up an egg or two, and you’re good to go!

 

Warm Winter Breakfast Bowl

This will make several breakfasts’ worth, perfect for a fast weekday breakfast with loads of veggies. And you can’t go wrong with the goodness of a runny egg yolk.

  • 1 medium butternut squash
  • 2-3 red capsicum (bell pepper)
  • 1-2 cups cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • 4-6 cups loosely packed fresh spinach
  • 1 block (appx 400g) Danish feta cheese
  • Eggs (as many as you like)
  • Fresh black pepper to taste

Preheat oven to 400°F / 200°C. Chop butternut squash and capsicum/pepper into two cm/one inch pieces, and halve the cherry tomatoes. Combine these in a large bowl with olive oil, salt, and garlic. Mix well. Add vegetable mixture to roasting pan, and roast 25-30 minutes, until vegetables are soft and have delicious brown spots. While vegetables are roasting, heat spinach in a frying pan with a sprinkle of water until just wilted.

Mix the roasted vegetables and spinach together gently. If you’re making ahead, all veggies can be stored in the refrigerator for several days (if they last that long!).

When you’re ready to eat, scoop 1-2 cups of the veggie mix into a bowl and reheat if needed. Fry an egg or two (or whatever your protein needs require). Flake off approximately ¼ cup of feta onto the veggies, and slide eggs on top. Finish with a grind or two of black pepper, and enjoy! 

 

This is the sort of recipe that ticks all the boxes: Healthy, Easy, and Delicious. This is what HealthFit Coaching’s Healthy Eating Support is all about! Check it out at this link.

Tried this?? Share your review in the comments!

One skillet cauliflower hash with red peppers ready for a healthy breakfast

Cauliflower Hash

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Hash is traditionally a dish of meat and chopped potatoes. This spin on it is vegetarian and low-carb, but no less tasty! Cauliflower is substituted for the potatoes and the umami flavor that the meat traditionally provides comes from a dose of parmesan cheese. If you like a bit of spice, a sprinkle of chili powder or chili flakes add a pleasant heat, though if spicy is not your thing, you won’t miss them either!

This is great for an easy, healthy dinner, but works equally well as a healthy breakfast, giving you an alternative to the more usual breakfast foods that are basically dessert in disguise. Up the protein by topping with an egg or two – the runny yolk makes a delicious sauce and you get a delicious, filling dinner that won’t leave you feeling anything but great.

 

Cauliflower Hash

  • 1 small-medium carrot
  • 1 stalk celery
  • 1 med-large brown/yellow or sweet onion
  • 2 cloves of garlic, minced
  • 1/2 large head of cauliflower
  • 1 large red bell pepper or capsicum
  • 1/2 tsp salt
  • ground pepper
  • 2 tsp each dried thyme and oregano
  • Grated parmesan cheese, to serve
  • Optional to serve: Chili powder or flakes

Grate or finely dice the carrot, and chop the celery and onion. Spray a large pan with oil (if not using non-stick) and cook carrot, celery, onion, and garlic over medium-high heat, stirring frequently to prevent burning.

While the other vegetables are cooking, break cauliflower into smaller heads and then chop into smallish pieces. Add to pan when vegetable mix is starting to soften, and continue to stir frequently. Deglaze the pan with water as needed (see note).

Chop the bell pepper/capsicum and add to pan when vegetable mix is starting to turn golden brown, and cook for another 3-5 minutes.

Sprinkle over salt, pepper, thyme and oregano, and mix through. Serve sprinkled with grated parmesan and chili, if desired, and an egg or two.

 

Note: Deglazing is a wonderful way of adding more flavor to a dish without adding any extra ingredients, and also helps keep your food from scorching. Learn how to deglaze a pan here (and you’ll also learn more about why and how it maximizes taste).