I made this healthy vegetable brunch today, which I’ll probably have again for breakfast tomorrow.
- spring onion, diced
- olive oil
- peppers, diced
- mushrooms, sliced
- cherry tomatoes, whole
- artichokes in olive oil (optional)
- chillies, sliced (optional)
- 2 tablespoons pesto
- salt and pepper
- eggs (leave out for vegan option)
Fry the onion in the olive oil, then add the peppers. Fry for a few more minutes. Drain the artichokes well, so it doesn’t become too oily. Add the other veg and chillies. Then add the pesto and fry for 15 minutes or so until everything is cooked. Make a well in the mixture and add an egg. Do this for as many eggs as you want to make. Season with salt and pepper.
When the eggs are partly cooked, flip over to cook the other side. When they are done the way you like them use an egg flip to scoop them out on to a plate with the vegetable mess alongside to serve.
Store any left overs in an air tight container and you can easily make breakfast the next day. Just make 1-2 wells into the mix and crack an egg in each, pierce the yolks with a fork and heat in the microwave on high for 4-5 minutes or until cooked through.