I went an entire day without eating a single vegetable––and to think I claim to be a healthy eater. But between working and caring for a 5-month old, it just happened.
(OK, there was something resembling a vegetable on the takeout pizza we had for dinner, but I don’t count that.)
I definitely felt off without my beloved veggies. Maybe it was all in my head, but the next day I found myself craving green things for breakfast.
So then I had a breakthrough. Why not eat vegetables for breakfast?
Lucky for me I had a bowl of colorful leftover roasted root veggies waiting in the fridge. I warmed them up and lightly fried two eggs, making sure to keep the soul-satisfying yolk runny. Then I flipped the eggs on top of the veggies and added a couple grinds of salt and pepper.
It ended up being the most deliciously satisfying start to my day––and definitely worthy of sharing with you. Hopefully you’ll be roasting a big tray of your favorite roots this winter––and if you’re extra lucky there will be leftovers that you can salvage for breakfast.