Good Morning Breakfast Bowl!!

I walked Milo this morning, and came home to this beautiful breakfast bowl made by my sister! How lovely, right? And, most of it was made from leftovers from our dinner last night! Here is how you can have this beautiful breakfast, too!

Egg, Asparagus, Vidalia Onion, Brown Rice Breakfast Bowl—Serves 2

Ingredients:

• 3-4 large eggs
• 1 tablespoon olive oil (just enough to coat pan)
• 1 Vidalia onion, chopped
• 5-6 asparagus stalks (pre-cooked)
• 1/2 cup brown rice (pre-cooked)
• Salt & Pepper

Instructions:

1. Heat a pan/skillet over medium heat.
2. Add olive oil.
3. Add onions and cook until translucent.
4. Add pre-cooked asparagus to the onions.
5. Next add the pre-cooked brown rice to the mixture to warm. It will pop a bit in the pan.
6. Break the eggs into a bowl and scramble with a bit of water.
7. Make a hole in the center of the mixture in the pan. Add the eggs to the hole in the center.
8. As the eggs cook, break them apart with your wooden spoon or spatula and incorporate them into the mixture.
9. Cook until the eggs are set. 
10. Add salt and pepper and serve!

Doesn’t it look delicious? You can add any pre-cooked veggie to this breakfast bowl. We happened to have leftover asparagus. This is also a great way to use leftover rice. We did not add cheese to keep this dairy-free, but you certainly could. Also, with the addition of brown rice, no toast is needed. We just had our morning coffee to accompany the bowl.

I hope you will try this recipe or your variation on it some morning this week. Let me know how you fixed your breakfast bowl! Enjoy!