Vegetable Breakfast: vibrant and healthy recipes for a cheerful morning

Traditionally served at Breakfast fried or scrambled eggs, cereal, and even sandwiches. We propose to vary the morning menu fresh vegetables. Turn the classic scrambled eggs and omelets to vegetable miracle, make a light salad and bake a colourful casserole. What could be easier? – Is that a loaf of bread with tea. What is more useful?

1. Eggs in tomatoes

 

You will need:4 servings

• 2 eggs
• 50 g ham
• 4 sprigs of dill or green onion
• salt and pepper to taste
• butter or vegetable oil

 

Preparation:Tomatoes wash, dry. Everyone has to cut the stalk, and carefully spoon to remove the pulp. Tomato a little salt inside and brush with oil. A baking dish or pan greased with butter and put the tomatoes in the form. Ham finely chop. In each tomato put a bit of ham and break an egg, being careful not to damage the yolk. Season with salt and pepper. Preheat the oven to 180 °C and bake the eggs for 20 minutes When serving, sprinkle with chopped greens. 2. Fried eggs on sourdough vegetables



 

You will need:4 servings

• 4 carrots
• 2 green onions with onion
• 4 tbsp. butter
• salt, ground black pepper
• 1 bouillon cube
• 1 Bank of canned corn (450 g)
• 1 tbsp dried parsley
• 4 eggs

 

Preparation:scrape the Carrots, wash and finely chop. Green onions clean, wash, dry and cut into thin rings. Leave some onions for decoration. Heat the oven to 200 °C. Heat a large pan the butter and lightly fry the carrots. Pour 150 ml of water, crumble stock cube and stir. Cover the pan with a lid and simmer the carrots for about 10 minutes Then add the onion and corn along with fill. Season with dried parsley, salt and pepper. Vegetables to put into molds for baking, in the middle make a hole and to drive the eggs. Bake 8 min. Sprinkle with green onions and serve.

3. Omelet with spinach and tomatoes

 



You will need:

4 servings

• 160 g frozen spinach

• 4 bulbs
• 4 tomatoes
• 8 eggs
• 80 ml milk
• salt, ground black pepper
• 5 tbsp melted butter
• 1 tbsp finely chopped green onions

Preparation:

To defrost the spinach. Chop the onion. The tomatoes, removing the stalk and seeds, cut into cubes. Beat eggs with milk, salt and pepper. Fry the onions in 1 tbsp. spoon of melted butter, add the spinach and a bit put out. Mix with tomatoes, season with salt and pepper. In a non-stick pan heat 1 tablespoon of melted butter, pour 1/4 of the egg mass, put 1/4 of the vegetable mixture. Roast omelet on one side, sprinkle with green onions, flip and fry the other side. Prepare 3 more omelets. Put on a plate, decorate as desired with parsley or dill, diced sweet pepper.

4. Fluffy omelet with vegetables

 



 

You will need:4 servings

• 8-10 eggs
• 1 tomato
• 2 potatoes
• 0.5 zucchini
• 50 g hard cheese
• salt, vegetable oil

 For decoration

• greens
• green onions
• cucumber

Preparation:

Potatoes boiled in their skins. To clear, cut slices. Zucchini peel and seeds, cut into slices, stew in a water, drain the water. Tomato peel, finely chop. Saute tomatoes in butter, add zucchini and potatoes, add salt and mix well. Simmer for 2 minutes over high heat. Beat the eggs with 2 tbsp cold water, salt, pepper. Pour them vegetables in the pan, cover, reduce the heat. Grate cheese on a grater. Green onions chop. When the omelet will rise, sprinkle with cheese and green onions. Fold in half, cover and cook 1 min. pour into a dish, decorate with parsley and cucumber.

5. Omelette with salmon and vegetables

 



 

You will need:

• 200 g zucchini
• 200 g of boiled potatoes

• 1 onion
• 3 eggs
• 2 protein
• 2 tbsp milk
• 200 g fillet of any fish (instead of fish you can add bacon, boiled or smoked sausage, chicken)
• 200 g of canned corn
• 2 tsp olive oil
• 50 grams of grated cheese
• salt, ground black pepper
• tomatoes
• fresh herbs

Preparation:

Onion cut into small cubes, zucchini — sliced, boiled potatoes — diced fillet small cubes. Preheat a pan with olive oil and lightly fry the onions, then add zucchini and cook, stirring, 5 min. Put the potatoes and fry 3 more min. beat Eggs with protein and milk, add salt, pepper, mix well. Add to the frying pan with the vegetables, corn, fish, mix well, pour the beaten eggs. Fry on medium heat until the omelet thickens. To turn on the oven in the grill mode. The omelette, sprinkle with grated cheese and put under the grill to melt the cheese. The finished dish can be decorated with tomatoes and fresh herbs.

6. Scrambled eggs in potato гнездах

 

You will need:

• 750 g of potatoes
• 45 g butter

• 5 tbsp cream
• 2 egg yolks
• salt
• grated nutmeg
• 300 g of leeks
• 50 g of bacon
• 1 pinch curry powder
• ground black pepper
• 8 eggs
• ground pepper
• 1 tbsp vegetable oil

 

Preparation: peel the Potatoes, wash, slice and cook in salted water 20 min. drain the Water, potatoes to mash, add 30 g of butter, cream, egg yolks and nutmeg. Put mashed potatoes in a pastry bag with a star nozzle and press into oiled pan 8 nests with a diameter of approx. 10 cm (squeeze out in the form of circles, consisting of small roses). Onion and bacon finely chop and fry in the remaining oil, season with salt and pepper, to season curry and put it in the slot. In the middle of each socket to hammer on the egg and put in a preheated 200 °C oven for 15 min. Sprinkle with paprika. You can decorate with greens. The finished dish is a scrambled eggs in a frame of roses mashed potatoes.

7. Toast with cottage cheese cream



 

You will need:

• 2 cloves of garlic
• 2 sprigs of dill and parsley
• 2 small cucumber
• 4 slices rye bread (Borodinsky)
• 4 tbsp olive oil
• 1 fruit radish
• salt, ground black pepper

 

Preparation:Cheese RUB through a sieve. Garlic is clean and skip through the press. Dill and parsley chopped. Wash the cucumbers, 1/2 of a cucumber cut into thin slices. Of the others remove the seeds, cut the flesh into cubes. Mix the prepared ingredients, season with salt and pepper. Fry the bread in olive oil and let cool. Radishes cut into thin slices. On each slice place a cottage cheese stuffing, garnish with slices of radish and cucumber.

8. Vegetable salad with mozzarella



 

You will need:

• 1 sweet pepper
• 1 cucumber

• 150 g cherry tomatoes
• 50 g of iceberg lettuce
• 50 g green Basil
• 100 g mozzarella cheese
• 1 tbsp lime juice
• 4 tbsp olive oil
• salt, ground black pepper

 

Preparation:peppers cut into strips. Cucumber wash, cut in half lengthwise and cut into slices. The cherry tomatoes cut in half. Salad wash, dry and tear. With sprigs of Basil tear off the leaves. Mozzarella balls cut in half. Mix. Whisk lime juice with salt, pepper and olive oil. Pour over the salad and serve.

9. Bruschetta with vegetables

 

You will need:

• 1 small zucchini
• 5 tbsp olive oil

• 4 tomatoes
• 2 cloves of garlic
• 1/3 of the pod of pepper of Chile
• 12 slices of white bread
• a few cubes of cheese
• a few sprigs of green Basil
• ground pepper, salt to taste

 

Preparation:wash Zucchini and cut into small cubes. In skillet, heat 2 tbsp of oil and fry the zucchini. Then place on a paper towel. Season with salt and pepper. Tomatoes cut crosswise, pour over boiling water and peel. Cut the flesh into cubes. Garlic is clean and skip through the press. The flesh of the chili pepper, chop. Tomatoes stir with garlic and chilli. Season with salt and pepper. Slices of bread fry on the remaining oil. The resulting vegetable mixture put on the bread slices, garnish with Basil leaves and diced cheese. Serve immediately on the table.

10. Vegetable salad with croutons and mustard sauce



 

You will need:For 4 portions:

• 1 head of lettuce
• 4 tomatoes
• 1 carrot
• 1 parsley root
• 1 cucumber
• 1 onion
• 4 slices of toast bread
• 1 tsp. butter
• 2 tbsp. vinegar
• 6 tbsp vegetable oil
• 1 tsp mustard
• salt, ground black pepper

 

Preparation:bread cut crust crumb cut into cubes and fry in butter until Golden brown. Remove from the pan and allow to cool. Carrots and parsley to clear, wash and slice it into thin strips. Cucumber and tomato wash and cut into slices, onion peel and cut into rings. Lettuce clean, wash and break into small pieces. Mix well. Vegetable oil mixed with mustard and gradually, a thin stream pour in the vinegar, stirring constantly the sauce. Season with salt and pepper and fill the resulting sauce salad. Put it on plates and sprinkle with croutons.

11. Vegetable casserole

 

You will need:

• 400 g of cauliflower
• 2 tomatoes

• 150 g ham (or smoked sausage)
• 1 pod yellow sweet pepper
• 100 ml mayonnaise
• 100 g olives, pitted
• 50 grams of grated cheese
• 1 egg
• salt
• vegetable oil
• breadcrumbs
• spices

 

Preparation:the Cauliflower boil in salted water for 3-5 minutes and drain in a colander. Cool and disassembled into individual inflorescences. Detachable form grease fat. Beat the egg. Cauliflower dipped first in egg, then roll in breadcrumbs and spread evenly on the bottom of a split form. Ham (or smoked sausage) and pepper, remove the seeds, cut into strips, olives — rings, tomatoes — sliced. All the ingredients are nicely put on the basis of the cabbage, add salt and season to taste with spices. Pour mayonnaise and sprinkle with grated cheese. Bake in the oven on the middle level until Golden cheese crust. Casserole remove from the oven, arrange on plates and serve hot. Cooking time: 30 mins Bon appetit and bright in the morning! published

 

P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki

Source: www.7dach.ru