Sunday, July 26, 2015

Veggie Hash and Eggs

Hello again!  It has been a minute, right?  You know how sometimes life happens and demands attention?  Well, that has happened to me!  The good news is that it is all good things but I am happy to say I am back with new inspiration for my blog!  If you follow me on Instagram or Facebook, you already know that I recently took part in a 7 Day Clean Eating Challenge.  Which can basically be described as eliminating sugar, gluten, dairy, legumes and anything artificial or processed.  I'll be doing a full blog post on what exactly it means to "eat clean" with my take-aways and recap of the challenge.  But to sum it up, was a great experience and I came away learning a ton and have a lot of ideas for clean and delicious recipes.  One of my favorites so far is this very one!  When one thinks of a breakfast hash, fried potatoes and meat  served with eggs probably comes to mind.  Now, I am not here to permanently dash those dreams, but I did substitute out the potatoes and meat for an array of veggies that is super filling and just as satisfying and clean!! The veggies I have been using for this are zucchini, bell peppers, mushrooms and onions.  I love that I can chop them to an equal size chunk and they each give a different texture, flavor and color.  Use whatever you have on hand or prefer.  I am a giant fan of the over-easy egg, however, if you do not enjoy a runny yolk, scramble that thing up.  This can easily be made for a group or for one on a busy morning (or night) and will keep you full for hours!


This is what you need:

2-4 Eggs
1 medium zucchini (choppped)
1 bell pepper (chopped)
1 cup mushrooms (sliced)
1/2 medium onion (chopped)
3 Tbsp Extra Virgin Olive Oil (divided)
1/2 tsp Salt
1/2 tsp Pepper

This is what you do:
Chop the veggies all roughly the same size.  Heat a large frying pan or cast iron over medium-high heat and add 2 tbsp olive oil.  Add the mushrooms and onions and cook for 2-3 minutes until the start to brown.  Add a pinch of salt and some pepper, then add the bell pepper and zucchini.  Cook for 5-7 more minutes and add another pinch of salt and pepper.  Allow the veggies to caramelize and sear over the high heat.  This creates flavor and texture.  When veggies or done, (after about 10 minutes) remove and place on plates.  Turn the heat to medium-low on the pan and let cool off for a minute.  Then add 1-2 more tbsp of Olive Oil and crack the eggs.  Cook for the eggs until the whites are set but the yolks still runny.  When eggs are done, place them right over the veggies and serve.
Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes