Sunday morning is the one day of the week when breakfast is a big meal. We love pancakes, biscuits and gravy, potato bowls- all those breakfast choices that we do not have time to make during the week. It is also the one meal of the week where we do not worry too much about calories or carbs. This past week Bob has really been working on increasing the amount of protein and decreasing the number of carbs that we are eating. I decided to surprise him with a low carb breakfast bowl.
I started with radishes and after washing them and trimming of the ends, I thinly sliced them. I used about a cup of sliced radishes for each serving. Then I diced up about half a cup of onion and about 3/4 cup of a mix of red and green bell peppers.
I put my big skillet on medium-high heat. Once it was hot, I added about a tablespoon of grapeseed oil in the bottom. Then I put in the radishes, onions, peppers, and about a teaspoon of minced garlic. Stir until the veggies are all mixed and lightly coated with the oil. Cook, stirring frequently until the veggies are tender and slightly browned. This is one of my favorite parts of these bowls- the radishes get a nice brown crust on them giving them a delicious taste and texture.
While the radishes and veggies are cooking, dice up about a cup of sliced mushrooms and chop some spinach. I just took a big handful of the spinach, wadded it into a ball, and then thinly sliced it so that the pieces were small and didn’t get all stringy. Add the mushrooms and spinach to the pan and cook until the mushrooms are softened and the spinach is wilted.
For seasonings, I added salt and pepper and about a teaspoon of marjoram. Cook just until the cheese is melty and spoon into bowls. I added another handful of cheese to Bob’s bowl because he is a big fan of cheese while I am not. Enjoy!
