Beet, Carrot and Onion Breakfast Bowl with Fried Eggs

Name: Beet, Carrot and Onion Breakfast Bowl with Fried Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 small beets, quartered and thinly sliced; 1 medium carrot, quartered and sliced into 1/4-inch pieces; 1 small onion, diced; salt and pepper, to taste; 1 1/2 cups chopped beet greens; 2 large eggs

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 1

Author : Sarah Walker Caron

Beet, Carrot and Onion Breakfast Bowl with Fried Eggs

Ingredients

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2 small beets, quartered and thinly sliced1 medium carrot, quartered and sliced into 1/4-inch pieces1 small onion, dicedsalt and pepper, to taste1 1/2 cups chopped beet greens2 large eggs

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Instructions

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Step 1

Heat a medium saute pan over medium heat. Add the carrots, beets and onion. Season lightly with salt and pepper. Cook, stirring occasionally, for 10-12 minutes, until the veggies are lightly browned and softened.

Step 2

Add the beet greens to the pan. Stir to combine. Cook for 2-3 minutes, until just wilted.

Step 3

Remove the pan from heat and transfer the veggies to a bowl or plate.

Step 4

Meanwhile, crack two eggs into a hot skillet sprayed with cooking oil spray. Cook over medium heat for 3-4 minutes, flipping once.

Step 5

Put the eggs on the veggies. Dig in and enjoy.