Breakfast

Some days the morning feels like a scramble, and not just referring to my egg preference - but getting my 3 kids ready for the day. I wanted to share how simple a plant centric breakfast can be, even while frantically multitasking.

This meal idea came from leftovers I had in the fridge. Lunchbox mini bell peppers from a snack board and half an onion from ?not even sure. The "hard egg" as my kids call it, is my go to in the morning for my whole family. Its portable so if running late they can eat it in the car or I can throw it in a container and it just becomes their mid morning snack. I also can boil in advance so it because just as quick as cold cereal. It also happens to be ~40% of their protein needs for the day.

I used the mandolin on the veggies for a quick cut and threw them into the pan with a bit of olive oil. In another pot I placed some eggs in tap water to boil. While the veggies sautéed. and water boiled I brushed and braided my daughters hair for preschool. When the eggs were ready, I peeled and passed them out at the table letting them play with the egg cutter.

During that time i toss in a handful of spinach and turned off the burner.

Ingredients:	Utensil:
Lunchbox/Mini Bell Peppers (orange, yellow, red)	1 Pot
Yellow Onion	1 Pan
Olive Oil	Mandoline
Kosher Salt	Chef's Knife
Spinach	Spatula
Avocado	Knife / Fork / Spoon
Egg
Water

Directions:

Egg (15 minutes)

In a small pot fill with cold water and place eggs in. Turn on stove burner to high, and place a lid on top of pot for extra speed. cook for 13 minutes from when you turn on the burner. Should have a rolling boil for some time. When timer up, place pot under running cold water in sink to cool down the eggs. This will also result in easy peeling.

Veggies (5-10 minutes)

Peel skin off onion, and use mandolin to create uniformed slices of onion. I like to peel the skin to the base and then hold onto the skins/outer layer as I use the mandolin to protect my fingers. I have the mandolin on a fairly thin setting so that my onions and pepper cook quick. After I cut the onion, I cut the peppers. I hold the pepper by the stem as I use the mandolin. This results in pretty little circles of bell peppers. You could also use a regular bell pepper here, I just prefer the snackable ones because they are easy to portion out.

In a small/medium frying pan add about 1tsp-1T of Olive oil. Turn the burner on high, and dump the veggies in. Use the spatula to coat the veggies with the oil and disperse the veggies over the pan in an even layer. Turn the heat down, to low/medium. Intermittently, stir the veggies around the pan. Sprinkle a pinch of salt on the veggies. The onion usually will tell you when you are finished - as it becomes translusent its a good time to add the handful of spinach and 1T water. The longer the onion and peppers cook- the sweeter they become, they will start to brown or caramelize if you leave them on the stove, so the overall cook time will depend on what you prefer.

Garnish with a 1/4 of an avocado

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