Green vegetables provide nutrition, while eggs and feta provide protein. The key ingredient in this breakfast recipe is lemon-infused olive oil.
Ingredients
1 tablespoon olive oil
1/2 pound fresh Brussels sprouts, quartered
1 medium green pepper, chopped
1 teaspoon kosher salt, divided
1/4 cup reduced-sodium chicken broth or vegetable broth, divided
3 garlic cloves, minced
1 small bunch kale, trimmed and chopped (about 8 cups)
9 ounces fresh baby spinach, chopped (about 7 cups)
1/4 cup fresh parsley leaves, minced
4 large eggs
1/4 cup crumbled feta cheese
1 teaspoon grated lemon zest
Directions
1. In a large skillet, heat oil over medium-high heat. Add Brussels sprouts, green pepper, and 1/2 teaspoon salt; cook and stir until lightly browned, 10-12 minutes.
2. Add 2 tablespoons broth and garlic; cook 1 minute longer.
3. In batches if needed, add kale, spinach, and parsley; cook and stir until wilted, 3-4 minutes. Stir in the remaining 2 tablespoons broth and 1/2 teaspoon salt.
4. With the back of a spoon, make 4 wells in the vegetable mixture; break an egg into each well. Sprinkle with feta and lemon zest.
5. Cook, covered, until egg whites are completely set and yolks begin to thicken but are not hard, 4-6 minutes.
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