Saute Vegetables w/ Eggs – Mediterranean Breakfast

Mediterranean Breakfast


  • 2 Eggs
  • 2 cups Spinach Leaves
  • 1 cup Zucchini, cubed
  • 1 cup Cherry Tomatoes, halved
  • 1 Large Portobello Mushroom
  • 1 cup Chopped Parsley, divided
  • ½ of a Small Garlic Clove, minced
  • 1 Tbsp Chopped Capers
  • Pinch Cayenne Pepper
  • Pinch Paprika
  • 1 tsp Herbes of Provence
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 2 Tbsp Fresh Ricotta Cheese
  • 2 slices Whole wheat Bread


In a large saute pan over medium high heat, add the olive oil and heat. Add the garlic, capers and saute, stirring, for half a minute. Add all of the vegetables and 1/2 cup of chopped parsley, then saute until just starting to wilt, about 2 minutes. Add Herbes of Provence, cayenne, paprika, salt and pepper, then stir. Add two eggs separately, trying to leave eggs whole sitting on top of the vegetables. Cover the pan just until eggs are cooked, about 3 minutes. Remove from heat and serve over two slices of whole wheat bread finishing with a tbsp of fresh ricotta on each and a drizzle of olive oil.