Farmer’s Market Breakfast Bowl (Low Carb, Gluten Free)
I prepare this farmer’s market breakfast bowl several times a week. It is the easiest, fastest, the most nutritious, and delicious meal. The recipe might be slightly different every time I make it. It depends on the season and what is currently available at the farmer’s market. Right now, there are okra, squash, and radishes at the market and that is what I have in my bowl. Feel free to improvise with vegetables you have on hand or with the ones you prefer.
Why should you make this recipe?
You should prepare this farmer’s market breakfast bowl because it is tasty and full of essential nutrients. This recipe is rich in protein, fiber, vitamins, minerals, and antioxidants, but it is low on carbohydrates. So, if you are following low carb or keto diet this meal would be perfect for you. It is also gluten, grain and dairy free, which makes it Paleo and Whole30 approved.
Why it is important to shop from the farmer’s market
If you follow me on social media, you probably know that I’m passionate about buying locally grown produce from nearby farms. For me, it’s the best way to ensure that the fruits and vegetables I eat are harvested at their peak ripeness and packed with nutrients. Unlike most grocery store produce, which is often picked before it’s fully ripe and then ripens in transit or in storage, locally grown produce is fresh, flavorful, and more nutritious. Take tomatoes, for example: a vine-ripened tomato picked just today will taste and nourish you far better than one that’s traveled thousands of miles from Canada, even if it looks good on the shelf.
But my support for local farmers goes beyond just the quality of their products. They are hardworking, kind people who are deeply committed to our community. By supporting them, I’m not just buying food—I’m supporting my town, my state, and my neighbors.
I also care about the environment. Why should I buy tomatoes from 2,000 miles away when I can get them from a farmer just 50 miles from home? Reducing the carbon footprint of our food is one of the simplest ways to make a positive impact on the planet.
Helpful tips
This recipe has a combination of cooked and raw vegetables. You cook only the squash, okra, pepper, and mushrooms. The green onion, spinach, and the radish are served raw.
It is very important to add the salt after the vegetables are cooked. If you add the salt at the beginning of the cooking process, they are going to release a lot of water. You don’t want that to happen, because your vegetables are going to boil in their own juices. The texture and flavor of the vegetables will be different. Sautéing is frying quickly in a little bit of hot fat. The vegetables should be tender but slightly crunchy in the middle.
To fry the perfect sunny side up egg, reduce the heat between medium and low. This will prevent the egg white from burning. You can also spoon some of the hot fat over the egg white to help it firm up.
Store leftover cooked vegetables in a box with a lid in the refrigerator for 2-3 days. Reheat before serving.
Farmer’s Market Breakfast Bowl
Ingredients
- 2 bacon slices
- 2 large eggs
- 2 cups fresh baby spinach
- 1 yellow squash zucchini works too
- 2 large cremini mushrooms
- ½ lb fresh okra
- 1 small sweet or spicy pepper
- 2 green onion stalks
- 2 small radishes
- chopped fresh parsley
Instructions
- Wash and chop the vegetables. Cut the squash, okra, pepper, and green onions to half inch pieces. Slice the mushrooms thinly.
- Preheat a pan and cook the bacon for about 2 minutes per side or until golden brown. Remove from the pan and place on a paper towel to soak up the excess fat.
- In the same pan using the bacon fat fry the two eggs sunny side up. Season with salt and pepper and then transfer them on a plate.
- Next sauté the vegetables in the same pan using the bacon fat. Cook the squash, mushrooms, okra and peppers for about 3-5 minutes or until they are softer and slightly browned. Remove from the heat and then season with salt and pepper to taste.
- Add one cup of raw baby spinach in each bowl. Next divide the sautéed vegetables evenly between the bowls. Add one egg and one slice of bacon (cut in half) in each bowl. Finally top with chopped fresh green onions sliced radishes and chopped parsley.
- Serve and enjoy while it is still warm.
