It’s been a few months now that my husband retired, so there is no reason for us to wake up at 6:00 am anymore. We can have breakfast a little later and a little more than coffee and toast. So since April we have been making our breakfasts much more nutritious all week, not just on the weekend. With both of us in the kitchen preparing, it doesn’t take long to cut up fresh fruits for a beautiful and delicious salad or smoothies that include not only fruits but greens as well. Also we enjoy having our eggs a few times a week with stir-fried veggies that we try to buy locally or grown organic. This morning I shredded onions, zucchini, carrots and peppers for a very colorful and yummy combination!
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ingredients
coconut oil
shredded onions, carrots, zucchini, peppers
chopped garlic
fresh eggs
chopped fresh basil, parsley and celery leaves
salt and pepper to taste
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stir-fry onions until transluscent
add garlic, carrots, zucchini and peppers
cook until desired doneness
add salt and pepper to taste
add herbs
mix well and set aside on plate
use same pan to fry the eggs
add salt and pepper to taste
serve along side the veggies
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un poco di tutto 