Breakfast Veggie Hash with Eggs

I threw this together one morning and it turned out yummy-licious. So I thought you would like it too. As I've said before, I typically don't measure anything—grab a little of this and some of that as I cook. Then I'll remake the recipe using measurements so you get something reproducible.



For this one I'm giving you estimates. It'll turn out great... trust me. Better yet... try the non-measuring technique. You'll find it freeing.







Lightly cook the veggie hash ingredients in some extra-virgin olive oil. Then push the veggies to outside edges of the pan making a ring of veggies with an opening in the middle.



Crack the eggs and drop into the middle of the veggie hash. Cover and let cook. Season and serve.




Breakfast Veggie Hash




From Chris Pedersen

Yield 2 servings




Category Breakfast

Cuisine Vegetarian




Ingredients

1 Tbsp Olive oil

1/4 C chopped onion

1/4 C chopped bell pepper

1/4 C chopped kale

1/4 C chopped summer squash

1/4 C chopped mushrooms

2 organic eggs

Handful of baby spinach




Directions

1. Add oilive oil to sauce pan over medium high heat. Add onions and cook for 1 minute.

2. Add pepper, kale, squash and mushrooms and stir to cook slightly.

3. Push the veggies to the outside of the pan to form a ring. Crack the eggs and pour into the center.

4. Spread the spinach on the veggies and cover with a lid to cook the eggs.

5. Once the eggs are cooked, add salt and cracked pepper and serve.



Try this recipe and let me know if you measured or estimated. Go ahead. Step out of your comfort zone.