Quick Breakfast Veggies

This becomes my breakfast most days towards the end of the month when I’m trying to make the odd ingredients in  my fridge last until payday.

Only have an eggplant, onion, half a mouldy carrot, a handful of spinach, and a capsicum (bell pepper)? No problem!

To make this low-FODMAP, leave out the vegetables you are sensitive to.

Whatever veggies you have (I don't use root vegetables such as pumpkin or sweet potato though)
1 tbsp coconut oil
Your favourite herbs and spices (cayenne, paprika, marjoram, allspice, sage, oregano)
Salt and pepper
Cut up the vegetables into smallish chunks. The smaller they are, the faster they cook. 
Heat the oil in a frypan and add the veggies, staggering them depending on how long each one will take. Start with onion if you've got that, then carrot, then capsicum, then eggplant, then spinach or leafy greens.

Add your spices and herbs, salt and pepper. Be careful, not too much cayenne! Just a little shake of each and taste as you go.

I find eggplant and marjoram to be very delicious together.

Solo tip:

This stuff actually heats up pretty well for lunch at work the next day, or chuck it back in the pan the next morning. So, if you know you’re going to be in a hurry, make extra.


4 thoughts on “Quick Breakfast Veggies”

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