My go - to slow morning breakfast

Things have been go, go, go lately! Sometimes I have time for breakfast and other times I don't. But, I wanted to share my go-to breakfast for those slower mornings where I have time to cook up something delicious!

I have been really focusing on increasing the diversity and number of plants that I am eating everyday. I have been reading a cookbook called Fiber Fueled that talks all about fiber and the importance of fueling our gut microbiome with a diversity of foods. It is really important to eat all types of plants, and I can already tell a difference in my energy levels and overall wellness - clearer skin, good sleep - to name a few!

This breakfast includes 3-5 different fruits and vegetables depending how you make it. It is very customizable which is why it has become a staple in my diet!

Ingredients

• 2 eggs, additional egg whites optional

• 1 handful of mushrooms

• 1/2 bell pepper

• 1 cup of spinach

• 1/4 cup (a little less) of cheese, I use dairy-free

• everything but the bagel seasoning

• tortilla, optional

Directions

1. First, chop the mushrooms and bell pepper. Throw them on the skillet with some olive oil. Let them cook for about 3-5 minutes until they are both soft.

2. Next, I add the spinach. The timing of this is up to you. I do not like super wilty spinach, so I don't let the spinach cook for as long before moving to step 3.

3. Push the contents of the pan over to one side. Spray a little extra cooking spray on the empty side, and crack both of the eggs on that side.

4. While the eggs are cooking, add the cheese and everything but the bagel on top of everything.

5. When the bottom of the eggs look firm and white, I scramble only the whites. Once I have gotten as much of the whites cooked as I can, I scramble the yellows and mix everything together.

6. Quickly scramble everything together. Turn the heat off so the eggs do not over cook!

7. Place this mixture on top of a tortilla, and enjoy!

I usually eat this tortilla with some blueberries and strawberries on the side to get even more diversity in color! In terms of which tortilla to use, that really depends on the day. Sometimes, I use a Mission Gluten Free tortilla. Other days, I like an egg wrap from Trader Joe's (for a lower carb option) or the quinoa flour gluten-free tortillas from Trader Joe's for something a bit more crispy! You can even omit the tortilla and just eat it like a breakfast hash.

Try this recipe you have a bit more time in the morning. See how great you feel starting the day with a multitude of fruits and veggies!