Chopped Up Veggie Breakfast

Recipe and photograph – Dr Joan Ransley

Eating a healthy mix of lightly sautéed, tasty vegetables is a great way to start the day. Use fresh or cooked leftover vegetables to help reduce food waste. Toasted seeds add a crunchy texture and provides extra nutrients.

Method

1. Drizzle a little olive oil over the base of a large frying pan and heat gently.
2. Add the cabbage, carrot, red pepper, mushrooms and cherry tomatoes to the pan and cook for 5 minutes until soft, moving the vegetables around the pan to ensure they cook evenly.
3. Add the spinach and broccoli and continue to cook for a further 5 minutes.
4. While the vegetables are cooking, toast the bread. Brush the toast with a little olive oil and arrange on four plates.
5. Pile the sautéed vegetables evenly between the four pieces of toast. Scatter with toasted seeds.

 Alternative serving suggestions

For a more substantial brunch dish, top the sautéed vegetables with a poached egg or add cubes of tofu.

Cooking tip

Use a large shallow frying pan to sauté the vegetables. The vegetables need space to move around the pan to cook evenly.