Original Menu Breakfast Egg Salad :: Best Family Recipes

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Breakfast Egg Salad

"This is a certainly brief, easy, and healthful breakfast for one that can without difficulty be doubled or tripled in case you're feeding a circle of relatives. I love the way onions and celery odor while they are cooked with rosemary. It rings a bell in my memory of the start of autumn. When it's accomplished, it looks like plenty, however you need to understand it's usually all veggies! The measurements are all approximate. I do not degree out things when I cook, I simply eyeball them, so experience unfastened to alter components to your liking. Serve with your favorite toast and a strong cup of coffee. Enjoy!"

Ingredients :

1 tablespoon olive oil
1/4 cup diced onion
1 rib celery, diced
1/four teaspoon dried rosemary
1/4 teaspoon pink pepper flakes (optional)
salt and ground black pepper to taste
half teaspoon minced garlic
1 egg
five cherry tomatoes, quartered and seeded
1 tablespoon crumbled feta cheese, or extra to flavor
1 cup sparkling spinach, torn into small portions

Instructions :

Prep : 15M	Cook : 1M	Ready in : 25M

Heat oil in a huge skillet over medium heat. Add onion, celery, rosemary, purple pepper flakes, salt, and pepper; cook and stir with a timber spoon or spatula until onion begins to turn translucent, about four mins. Stir in garlic and prepare dinner for 1 minute.
Push onion aggregate to outer edges of the skillet and crack egg into the middle. Break yolk with the wood spoon and stir in onion combination. Add tomatoes; cook and stir till egg is nearly cooked, about 3 mins. Stir in feta cheese till slightly melted, about 1 minute. Add spinach. Remove from warmness and stir till slightly wilted, approximately 30 seconds.

Notes :

Substitute different leafy greens for the spinach if favored.

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