Lately I have been having a lot of sweet breakfasts and I wanted to try to switch to more savory ones to try to lessen my intake of sugar. This breakfast is a good transition because it has a bit of both plus lots of vegetables and protein, perfect way to start the day. This is very easy to prepare and you can use your favorite selection of vegetables.
Recently, baby bok choy has become one of my favorite new super foods. Did you know 1 cup has only 15 calories with 2g protein plus omega 3’s and 6’s? It is also packed with Calcium, vitamin A, C & K! How have we not met sooner my love?? Especially for those who aren’t green vegetable people , this is not bitter at all and only needs a little bit of flavor. I also had some pretty red bell peppers, mushrooms & my favorite addition to freshening up Asian flavors, some orange zest.
I was so pleased with how this turned out. Savory, zesty with a tad of spice and sweetness- a delightful way to start the day. Oh and this healthy eggroll clocks in at 300 calories, booya!
1 tsp baking powder
2 tbsp sweet thai chili sauce
1/4 cup spanish onion
1 garlic clove
1/2 red bell pepper
1/4 cup mushrooms
1/2 tbsp orange zest
1-2 tbsp fresh squeezed orange juice
1/2 tbsp sesame oil
1 tbsp rice wine vinegar
1 bunch baby bok choy
1-2 scallions diced, green parts only
-First prep and wash everything by rinsing your bok choy, light scrub on orange, wipe your mushrooms. Slice and chop everything, onions, red bell pepper, (I like fine dice for them) mushrooms, garlic clove, and scallions.
-Heat medium sized saute pan with spray if non-stick and toss onions in. Saute 2-3 mins and add red bell pepper. Once they begin to soften slightly add your mushrooms. Saute 2 minutes and add garlic and rice wine vinegar. Throw in orange zest, orange juice and sesame oil. Add your baby bok choy and saute till wilted. Throw on a plate and cover to keep warm.
– To make eggroll scramble 2 eggs with 1 tsp baking powder and 2 tbsp sweet thai chili sauce (mine is homemade and is spicy, if yours is store bought you might need to add cayenne or other spice) till well combined.
-Heat crepe pan or non-stick pan and make your “egg crepe” by dropping half the batter, or 1/3 if you want a truer “eggroll” size and roll around to make a even circle.The batter is very thin and delicate so be careful when flipping. Check out those red hot pepper flakes, ooo baby that will wake you up in the morning! 🙂
-Finish cooking the rest and assemble. You can top with a drizzle more sweet thai chili sauce but I didn’t think it needed it.
This is very breakfast friendly since it cooks fast, is filling and satisfies every taste bud!
17g fat (10g from eggs, 7g from sesame oil)