Breakfast for Dinner!

When it comes to breakfast, I'm a savory gal.  I quickly pass on pancakes, french toast, even cereal.  My taste buds crave salt so when it comes to making breakfast, I usually throw together some sort of grain and vegetable and top it on slice of whole grain toast.  When I entered my kitchen Sunday night to figure out something for dinner, I thought "Why not make some delicious breakfast food?"  So, I did!

I bought some fresh kale at the market on Sunday and quickly decided to use some of it up. I knew I wanted to top my creation with some egg, but decided to omit the yolk due to cholesterol reasons.

Here it is folks:

Sunday Night Breakfast for Dinner 

Ingredients

1 handful cleaned and chopped Kale

1/4 of a Red Onion, thinly sliced

1C Sweet Potato, peeled and cubed

1C Mushrooms, chopped

2 cloves Garlic, minced

1T Oil (I used coconut)

1 Egg (yolk discarded)

2 cups precooked Grains (I used Pearl Barley)

1/4C sliced Tomatoes (mine were mine heirloom)

2T Hummus (optional)

Method

-Precook your grain of choice or use some you already have on hand.

-Wrap diced sweet potatoes in a wet paper towel and soften in the microwave for quicker        cooking.

-Heat a skillet over medium high heat and add the oil to line the pan.

-Add all the vegetables minus the tomatoes.

-Cook until softened,

-Season with salt and pepper.

-Moved vegetables into the center of the pan and flatten into a circle.

-Crack the egg over top the vegetables and place a lid over the top.  

-Heat until the egg is cooked through.

-Spoon the grains onto a plate or bowl.

-Add vegetable/egg mixture over top of the grains.

-Layer the tomatoes on top of the egg.

-Add hummus on the side.

Enjoy!

Now talk about a colorful, delicious, healthy and filling Breakfast for Dinner!

Peace, Love, & Veggies!