Zucchini Cookies are a surprising way to use up your summer zucchini harvest! These sweet cookies are a bit cakey and infused with plenty of lemon for a bright citrus flavor. I cannot garden to save my life. Seriously, I kill mint. Those of you who garden know that mint is often deemed “unkillable,” if …
Zucchini Cookies are a surprising way to use up your summer zucchini harvest! These sweet cookies are a bit cakey and infused with plenty of lemon for a bright citrus flavor.
I cannot garden to save my life. Seriously, I kill mint. Those of you who garden know that mint is often deemed “unkillable,” if that’s even a word.
Mint is definitely not unkillable. I‘ve killed it – several times.
But for some reason I always think my black thumb will turn a pretty shade of green every single spring – that I’ll miraculously transform into some kind of amazing farmer.
Well, folks that doesn’t happen – ever.
So despite my best efforts year after year, I’m pretty much gardenless and have to rely on veggies from our friends or the farmers market.
Thankfully, I still always end up with plenty of zucchini because it seems to grow like mint for everyone but me.
Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken. INTRO WHAT IS ORZO If you’ve ever eaten orzo at a restaurant, you might think it’s a type of rice …
Greek Orzo Salad is fresh and bright, perfect for summer! Made with feta cheese, tomatoes, cucumber, olive, and plenty of herbs and lemon, this pasta salad is delicious on its own or alongside grilled chicken.
Say hello to the perfect spring dip: Lemon & Herb White Bean Hummus. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies…
Say hello to the perfect spring dip: Lemon & Herb White Bean Hummus. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies, Buddha Bowls, and more! Let us show you how it’s done.
Origins of Hummus
Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th-century cookbooks (source).
Let’s crack a couple eggs…it’s Vegetable Frittata time! I love this protein-packed breakfast. I’ve loaded this easy frittata with veggies and perfectly-melted cheese for a savory breakfast that keeps you full until lunchtime! Th…
Let’s crack a couple eggs…it’s Vegetable Frittata time! I love this protein-packed breakfast. I’ve loaded this easy frittata with veggies and perfectly-melted cheese for a savory breakfast that keeps you full until lunchtime! This is a really easy meal to make and have on hand for the rest of the week (my favorite!) or to…
This savory oatmeal recipe is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with an egg and veggies. Have you tried Savory Oatmeal? If not, it’s high time to start. The American breakfast is built on sugar (pancakes, waffles, even yogurt and granola). But want more savory breakfast ideas? This recipe is the place to start! This makes a pot of chewy toasted oats that are irresistibly tasty. Top the bowl with a fried egg and garlicky sauteed kale, and the yolk makes a creamy sauce that covers everything in goodness. It’s no secret that we’re oatmeal obsessed around here…and eating a veggie-filled healthy breakfast just got easier. The method for savory oatmeal: toasted and chewy! This savory oatmeal recipe uses our standard method for oatmeal: toasted and textured! It’s a method we learned a while ago and have been riffing on ever since (see this Vegan Oatmeal). Instead of gooey, creamy and gloppy, you get chewy and toasty oats. Here’s the basic method: Toast the oats in butter for a few minutes. You’ll do this first before adding the water. It brings great flavor to the grains and floods your kitchen with an incredible […]
This savory oatmeal recipe is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with an egg and veggies.
Have you tried Savory Oatmeal? If not, it’s high time to start. The American breakfast is built on sugar (pancakes, waffles, even yogurt and granola). But want more savory breakfast ideas? This recipe is the place to start! This makes a pot of chewy toasted oats that are irresistibly tasty. Top the bowl with a fried egg and garlicky sauteed kale, and the yolk makes a creamy sauce that covers everything in goodness. It’s no secret that we’re oatmeal obsessed around here…and eating a veggie-filled healthy breakfast just got easier.
The method for savory oatmeal: toasted and chewy!
This savory oatmeal recipe uses our standard method for oatmeal: toasted and textured! It’s a method we learned a while ago and have been riffing on ever since (see this Vegan Oatmeal). Instead of gooey, creamy and gloppy, you get chewy and toasty oats. Here’s the basic method:
Toast the oats in butter for a few minutes. You’ll do this first before adding the water. It brings great flavor to the grains and floods your kitchen with an incredible smell.
Add the water (less than typical oatmeal). Less liquid makes for chewier oats.
Turn off the heat and allow to stand. Nope, no need to stir with this method! This solidifies the chewy texture — and gives you time to prep the toppings.
Best savory oatmeal toppings
You can simply make a pot of oatmeal and stop there. In fact, the way I eat my savory oatmeal on the daily? Oatmeal and peanut butter. (That’s it: no added sugar!) But for this savory oatmeal, we wanted to make it a colorful, beautiful bowl with a few veggies. Here’s the toppings we liked best, and a few other topping ideas:
Fried egg: The egg is required in our minds! It makes a lovely sauce to cover the bowl, and adds protein. But want to make vegan savory oatmeal? Skip it and see below for more details.
Sauteed greens: Saute greens with garlic and you’ve got an incredible savory topping! Our favorite is Tuscan kale: but you can use spinach, chard or even Collard greens (but cook them a little longer than specified until tender).
Tomatoes: Mix them with a hint of balsamic vinegar to make them pop!
Green onion: Green onion adds a lovely delicate onion flavor as a garnish, but it’s optional.
Parmesan cheese: Another optional topping: but a few spinkles of shredded cheese takes it over the top.
More topping ideas!
Savory oatmeal is a place where you can use your creativity and utilize whatever you have on hand in your fridge and pantry! Here are some ideas that come to mind:
Cheese of any kind: try topping with feta or Cotija cheese crumbles
How to fry an egg for savory oatmeal
One skill you’ll need for this savory oatmeal: how to fry an egg perfectly! It’s not hard, but requires a bit of finesse. We like them best over easy here, so the yolk spills out and makes a savory sauce. But you can cook the yolk too if you prefer! Here’s what to know:
Use medium low heat. It’s easy to over cook, so watch the heat! Butter has the best flavor; but you can sub olive oil if desired. Heat the butter over medium low heat. Then add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper.
Cook for 2 to 3 minutes, until the whites are firm but the yolk is runny. Don’t flip them!
Or cook longer for a harder yolk. If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively.
This recipe serves 2 large or 4 small
One note on serving sizes! This savory oatmeal recipe makes 4 cups of cooked oatmeal. Depending on what you’re looking for, this can be either 2 large or 4 small servings.
1 cup cooked oatmeal is the standard serving size, but you may want a more filling breakfast. Typically we like a little more than 1 cup. But this recipe has toppings so it’s pretty filling.
For 4, just cook 4 eggs! Then divide the veg between the servings.
Vegan variation
Are you looking for vegan savory oatmeal instead? The egg is not required. Here are some ideas for adding plant-based protein to savory oatmeal:
Savory oatmeal is an ideal savory breakfast idea! It’s wholesome, delicious and easy to make, topped with a fried egg and veggies. See vegan savory oatmeal ideas in the section above (scroll up).
Ingredients
1 1/2 tablespoons salted butter, divided
2 cups Old Fashioned rolled oats (do not use instant oats or steel cut oats)*
1 bunch Tuscan kale (or 8 cups chopped spinach or chard, or baby greens)*
1 garlic clove
1 tablespoon olive oil
1 cup sliced cherry tomatoes
1 tablespoon balsamic vinegar
1 avocado. chopped (optional)
2 eggs**
For the garnish: Thinly sliced green onion, Parmesan cheese (optional)
Instructions
Make the oatmeal: Melt 1 tablespoon butter in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant. Add 1/4 teaspoon kosher salt. Remove the pan from the heat and carefully pour in the water, adding the lid immediately since the water will spit. Give the pan a swirl. Allow to sit for 7 minutes.
Saute the kale: Meanwhile, wash and dry the kale leaves, then destem and roughly chop the kale. Smash and peel the garlic clove. Add the olive oil to a large nonstick or cast iron skillet and heat over medium-high heat. Add the smashed garlic and kale and cook for 3 minutes, stirring frequently until wilted and bright green. Remove from the heat and add 2 pinches kosher salt and several grinds of fresh ground pepper. Discard the garlic cloves and set aside.
Cook the eggs: In a large cast iron or non-stick skillet, melt the remaining 1/2 tablespoon butter over medium low heat until starting to foam. Add the eggs and sprinkle with 1 pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the whites are firm (do not flip). If you prefer over easy, medium, or hard, flip the egg and cook an additional 20 seconds, 1 minute, or 2 minutes, respectively.
Serve: Place the oatmeal in bowls. Top with the sautéed kale, eggs, tomatoes, eggs, and avocado (if using). Garnish with thinly sliced green onions and a sprinkle of Parmesan cheese (optional).
Notes
*We recommend Tuscan kale, a variety of kale that is dark green with flat leaves and a mild flavor. Curly kale is spicier and more bitter. But you can use it if that’s all you can find!
**You can stretch this recipe to feed 4 easily! Just make 4 eggs. The oatmeal quantity makes 4 cups cooked, enough for 4 small servings or 2 large.
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…
Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option. Want to eat more breakfast vegetables? You’re not alone. Eating more veggies to start the day is starting to trend. Because let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let’s infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too. Ingredients in this breakfast vegetables scramble This scramble is unlike most breakfast recipes…it’s loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are: Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble […]
Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option.
Want to eat more breakfast vegetables? You’re not alone. Eating more veggies to start the day is starting to trend. Because let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let’s infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too.
Ingredients in this breakfast vegetables scramble
This scramble is unlike most breakfast recipes…it’s loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are:
Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble you’ll stock up on 85% of your vitamin C for the day.
Baby kale and spinach: Kale is one of the most nutrient dense foods on the planet; it’s packed with nutrients like Vitamin K, anti-oxidants and more (read more here).
Avocado: You can serve avocado on the side in this breakfast. Avocados are rich in fiber with 25% of your daily value, full of heart healthy good fats, and loaded with vitamin and nutrients (source).
Eggs: They’re not breakfast vegetables, but eggs are also a healthy food. One egg has 75 calories, 7 grams of protein, and lots of nutrients. Recent research has found that eggs can increase the good cholesterol the body needs.
Tofu: For a plant-based option, you can use tofu instead! See below for nutrition info.
What other breakfast vegetables can you add?
This breakfast vegetables scramble is very customizable based on the vegetables that you have on hand! You can use so many more vegetables for breakfast. Here are some vegetables that we’d recommend:
For the broccoli and carrots, make sure to cut them small. You may find you need to cook a few minutes longer than the timing specified below since they are hard vegetables. Looking for more ideas? See these Best Vegetables to Eat Today.
This tofu scramble is a healthy vegan breakfast idea full of vegetables
Vegan variation: make a tofu scramble!
Don’t want to eat eggs with your breakfast vegetables? Use tofu instead! This Tofu Scramble is so full of savory flavor, it tastes remarkably similar to eggs! Alex and I don’t eat 100% plant-based, but we adore tofu scrambles when we want a vegan option.
Is tofu healthy? Per the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat.
Ways to eat breakfast vegetables
Want other breakfast vegetables ideas? Here are some more ways to load vegetables onto your plate in the morning:
Make toast and load it with veggies. Try Avocado Toast. Or spread toast with hummus or goat cheese and add sauteed vegetables.
Make an omelette loaded with greens. Try this Parmesan Omelette and use any greens you like: spinach, kale or chard.
Sides to serve with this vegetable scramble
Want to serve an impressive breakfast or brunch? Here are a few great sides for this breakfast vegetable scramble:
Hash Browns: These Hash Browns in the Oven are perfect for sliding into the oven while you make a saute. Or make traditional Homemade Hash Browns in another skillet.
Sweet Potato Hash Browns: Try Sweet Potato Hash Browns are baked in the oven, making them simple to prep.
Breakfast Potatoes: These Pan Fried Potatoes are full of big flavor and take just 15 minutes.
This breakfast vegetables scramble recipe is…
Vegetarian, gluten-free, plant-based, vegan, and dairy-free.
Prep the eggs or tofu: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble.
Cook the vegetables: Heat the olive oil over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
Cook the eggs or tofu: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute. Or, complete Step 2 of the Tofu Scramble.
Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.
Homemade Acai Bowl or Acai Smoothie This colorful smoothie bowl is full of nutrient-dense tropical fruits and almond butter.
Healthy Banana Bread Muffins These muffins are made of 100% oats: no flour! They’re a great way to eat oatmeal on the go.
Everyday Baked Oatmeal You’ll be blown away by the flavor of this baked oatmeal! It’s so easy to make and endlessly versatile: a true go-to recipe. Vegan variation, too!
Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat. If you happened to catch my post last week for Apple Cinnamon Muffins, you may remember me coming up empty handed in my search for canned […]
Butternut Squash Bread is full of autumnal flavors that only get more complex with time. This moist and delicious quick bread may just become your new favorite fall treat.
If you happened to catch my post last week for Apple Cinnamon Muffins, you may remember me coming up empty handed in my search for canned pumpkin puree. Well, many of you came to my rescue and a couple of you even emailed offering to ship me cans. Thanks for having your girl’s back!
However, several of you emailed me to say that Aldi shelves were pretty stocked with pumpkin puree. I’m not a regular Aldi shopper, but my friend Erin is and she just so happened upon a pumpkin jackpot at Aldi this past weekend and graciously dropped 6 cans onto my front porch.
If you can’t find it in your area, Aldi just might be the place to go to score a few cans. In the meantime, I think you should whip up this Butternut Squash Bread. It’s light, sweet and perfect for fall!
Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes! Well, it’s still hot here in Ohio, so it doesn’t exactly feel like fall yet. But I am choosing to ignore […]
Did you know that it’s easy to make your own Butternut Squash Puree at home? This puree is simple and delicious, and as delicious on its own as it is mixed into other recipes!
Well, it’s still hot here in Ohio, so it doesn’t exactly feel like fall yet.
But I am choosing to ignore that and continue living my best fall life until it’s cool enough for boots and sweaters.
First step? Decorating my front porch. I may not be getting a ton of visitors right now, but that doesn’t mean that anyone walking through the neighborhood can’t enjoy some fall decor!
Healthy and fun lunch ideas that are perfect for school or home. Even the pickiest of young eaters will love these nutritious and delicious lunches! This post is sponsored by Kroger. Whether children are in school or learning at home, the lunchtime dil…
Healthy and fun lunch ideas that are perfect for school or home. Even the pickiest of young eaters will love these nutritious and delicious lunches! This post is sponsored by Kroger. Whether children are in school or learning at home, the lunchtime dilemma is the same. What should we make our kids for lunch and…
Prep Time:
Yield:
Print Recipe
Pin Recipe 
Category:
Method:
Cuisine:
