Chopped Veggie Breakfast Salad Recipe

Name: Chopped Veggie Breakfast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1/2 tablespoon extra virgin olive oil; 1/2 cup broccoli florets; 1/4 cup carrots, shredded; 1 cup green cabbage; 1/2 cup red cabbage; 1/4 cup jicama, sliced; 1/2 cup green bell pepper; 1/4 cup radish, sliced; 1/2 cup celery; salt / pepper to taste; 1/2 teaspoon garlic powder; 2 tablespoons red wine vinegar

Servings: persons

2 large eggs
1/2 tablespoon extra virgin olive oil
1/2 cup broccoli florets
1/4 cup carrots, shredded
1 cup green cabbage
1/2 cup red cabbage
1/4 cup jicama, sliced
1/2 cup green bell pepper
1/4 cup radish, sliced
1/2 cup celery
salt / pepper to taste
1/2 teaspoon garlic powder
2 tablespoons red wine vinegar

1
To a medium saute pan, add extra virgin olive oil & heat pan to medium heat
2
Add chopped veggies, salt pepper and garlic powder to pan
3
Cook 7-10 minutes stirring constantly
4
Meanwhile to a small frying pan, add cooking spray & heat to medium heat
5
Carefully crack eggs (you can omit yolk if you desire)
6
Cook eggs sunny side up until edges are firm ~7 minutes
7
Add vinegar to veggies mixing to combine
8
Remove from heat & add veggies to a plate
9
Top with eggs by sliding them from the pan on top of veggies
10
Top with sriarcha, salsa, hot sauce or whatever your heart desires!

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large eggs, 1/2 tablespoon extra virgin olive oil, 1/2 cup broccoli florets, 1/4 cup carrots, shredded, and more.

Yes, Chopped Veggie Breakfast Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chopped Veggie Breakfast Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions