I’ve been wanting to incorporate more veggies into my breakfast without making yet another hash,omelette or sauteed veg side. I’ve been playing with more squash for breakfast – baking an egg on top and treating it like a baked potato but I really scored a hit with a bowl of spaghetti squash. I make it during the week and for brunch – egg whites with sauteed veg, spices and mixed with avocado and spaghetti squash. I especially like it topped with hot sauce…sriracha to be precise.
This is a simple breakfast bowl full of good fats, protein and veg.I start by frying spices in coconut oil for about 1-2 minutes until they are roasted and fragrant.
Then I add in shallots, diced and cook for about 30 sec to 1 min. Next is sliced mushroom. I prefer cremini because they are earthy but light in flavor and are not too meaty to bite into. I cook them down until the oils are released.
The I add in the sliced zucchini and sautee gently until they are cooked but firm.
I add in the egg whites next, and scramble. In goes the diced garlic for about 1 min.
Finally, I turn off the heat and add in baby spinach. At this point I add salt and pepper to taste.
I place it into a large bowl, fold in the cooked spaghetti squash (see here for cooking the squash).
So simple. And I can make it the day before, leaving out the avocado and sesame, reheat and then garnish.
Breakfast Bowl with Egg Whites, Veggies and Spaghetti Squash
- 2 Tbs coconut oil
- 2 Tsp ground cumin
- 1 tsp brown mustard seeds
- 1/4 tsp cayenne
- 1 shallot, diced
- 10 mushrooms, stems removed and sliced
- 1 small to medium zucchini, thinly sliced into moons
- 5 egg whites
- 1 garlic bulb, diced
- 1 cup baby spinach
- 1/2 spaghetti squash, “noodles” removed
- 1 avocado, cubed
- salt and pepper
- black sesame seeds
Heat a skillet on low to medium heat and add coconut oil. Add cumin, brown mustard seeds and cayenne. Roast spices for 1-2 minutes until fragrant. Add shallot and stir in for 1-2 min. Add mushrooms and cook, stirring every so often, until cooked through and oils coming out – about 5-7 minutes. Add zucchini and cook for 2-3 min until soft. Add egg whites and scramble with the veggies – about 5 min, until cooked. Add garlic, stir and cook for 1-2 min. Remove from heat and stir in spinach. Place into a separate bowl, salt and pepper to taste. Stir in spaghetti squash – portion into a bowl. Garnish with avocado and sesame seeds.