Breakfast Salad with Cooked Vegetables Tutorial
There are thousands of potential salads you can create. This sample breakfast salad recipe will hone your pan-frying skills and offers a good combination of carbohydrates and protein. Try it out!
Equipment
- 1 wooden spoon
- 1 large bowl
- 1 boiling pot
- 1 large skillet
Ingredients
- ½ cup chopped cucumbers
- ¾ cup small cherry tomatoes
- ½ cup chopped spinach
- 1 cup bell peppers any variety of red/green/yellow
- Half an avocado, diced
- ⅛ cup mixed herbs any variety of basil, parsley, dill, etc
- 2-3 eggs for boiling
- ¼ cup toasted nuts pine nuts, cashews or peanuts
- ¼ cup tuna salad/chicken salad optional
- ½ tsp salt
- ½ tbsp olive oil
Instructions
- Fill a metal pot with water, and heat it up to a rolling boil on your stove.
- Add 2 or 3 eggs into your boiling water and let them cook for about 10 minutes. This will give you hard-boiled eggs.
- Take out a large skillet (preferably while your eggs are boiling) and place it on a separate part of your stove. Heat it up to about medium heat.
- Pour your ½ tbsp olive oil on the pan and let it soak around. Then, throw in your tomatoes, cucumbers, spinach, and bell peppers.
- Cover the pan with a lid so that the oil doesn’t sizzle out and burn you. Let the ingredients cook until the bottoms caramelize (blackened with a slightly charred exterior). This normally takes 2-5 minutes.
- Stir around and flip the vegetables with a wooden spoon. This will help to cook both sides of your vegetables evenly and soak up all the juicy oil. Cook for an additional 2 minutes.
- Once finished, let the vegetables and hard-boiled eggs cool off and place them in a bowl. Chop the hard-boiled eggs and veggies into bite-sized pieces. They don't have to be too small, just small enough to mix easily.
- Add the rest of the ingredients into your bowl and mix everything with your wooden spoon as best you can, so that all the ingredients will soak up the nice, juicy flavor.
- Enjoy with a glass of water or any side you prefer.