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+ servings

Hearty Garden Breakfast

Trish James
This recipe uses rice as a unique whole grain carbohydrate to help round out the meal built around fresh veggies and fruit.
Prep Time 25 mins
Total Time 25 mins
Course Breakfast & Brunch
Servings 2 servings
Calories 422 kcal


  • 2 teaspoons olive oil
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped cauliflower florets
  • 1/4 cup sliced mushrooms
  • 2 cups cooked brown rice
  • 2 large eggs scrambled in a bowl
  • 1/4 cup halved grape tomatoes
  • 3 tablespoons grated Parmesan cheese


  • Heat oil in small skillet over medium-high heat; add broccoli, cauliflower and mushrooms and cook 2 minutes.
  • Reduce heat to medium, add rice, cover and cook 1 minute. Add eggs and cook 2-3 minutes, or until firm. Stir in tomatoes and cheese.


Calories: 422kcalCarbohydrates: 61gProtein: 18gFat: 14gCholesterol: 195mgSodium: 397mgFiber: 7.8g
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