Breakfast Egg Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Breakfast Egg Salad Recipe). This is a really quick, easy, and healthy breakfast for one that can easily be doubled or tripled if you're feeding a family. I love the way onions and celery smell when they're cooked with rosemary. It reminds me of the beginning of autumn. When it's done, it looks like a lot, but you have to realize it's mostly all veggies! The measurements are all approximate. I don't measure out things when I cook, I just eyeball them, so feel free to adjust ingredients to your liking. Serve with your favorite toast and a strong cup of coffee. Enjoy!

Brief

Prep 15 mins

Cook: 10 mins

Total: 25 mins

Servings: 1

Yield: 1 serving

Breakfast Egg Salad Recipe

Ingredients

1 tablespoon olive oil

¼ cup diced onion

1 rib celery

diced

¼ teaspoon dried rosemary

¼ teaspoon red pepper flakes

salt and ground black pepper to taste

½ teaspoon minced garlic

1 egg

5 cherry tomatoes

quartered and seeded

1 tablespoon crumbled feta cheese

or more to taste

1 cup fresh spinach

torn into small pieces

Breakfast and Brunch

Directions

Step 1

Heat oil in a large skillet over medium heat. Add onion celery rosemary red pepper flakes salt and pepper; cook and stir with a wooden spoon or spatula until onion starts to turn translucent about 4 minutes. Stir in garlic and cook for 1 minute.

Step 2

Push onion mixture to outer edges of the skillet and crack egg into the middle. Break yolk with the wooden spoon and stir in onion mixture. Add tomatoes; cook and stir until egg is almost cooked about 3 minutes. Stir in feta cheese until slightly melted about 1 minute. Add spinach. Remove from heat and stir until slightly wilted about 30 seconds.

Nutritional Information

Breakfast Egg Salad Recipe

Servings Per Recipe:1

Calories: 272.2

% Daily Value *

Protein: 10.3g 21%

Carbohydrates: 12.5g 4%

Dietary Fiber: 3.5g 14%

Sugars: 3.7g

Fat: 21.2g 33%

Saturated Fat: 5g 25%

Cholesterol: 194.4mg 65%

Vitamin A Iu: 4234.9IU 85%

Niacin Equivalents: 3.4mg 26%

Vitamin B6: 0.4mg 23%

Vitamin C: 30.8mg 51%

Folate: 129.8mcg 32%

Calcium: 149.2mg 15%

Iron: 2.6mg 15%

Magnesium: 54mg 19%

Potassium: 677.3mg 19%

Sodium: 415.6mg 17%

Thiamin: 0.1mg 12%

Calories From Fat: 190.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.