Farmer’s Market Breakfast Bowl (Low Carb, Gluten Free)

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.

Fresh vegetables

Why should you make this recipe?

If you follow me on social media, you probably know that I love to buy my produce locally from the nearby farms. That is the only way to ensure that the fruits and vegetables I buy are harvested when they are ripe and full of nutrients. Most produce at the grocery store is picked and packed unripe. The produce becomes ripe while it travels to the grocery store or in storage facilities. Therefore, if you compare a fresh tomato that is picked right now to a tomato that looks good in the store, but it comes from Canada the flavor and the nutritional profile will be different. I’m telling you, there is nothing better than a fresh, ripe produce from a trusted source.

Sautéed vegetables

There are so many other reasons why I support my local farmers. First, they are nice, hard- working people. I want to support my town, state, and community in every possible way.

I also care about the environment. If I can buy my tomatoes from a farmer who grows them 50 miles from my house, why should I buy them from Canada, which is 2000 miles from my house?  

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 Whole 30 approved.

Farmer's Market Breakfast Bowl

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 leftovers in a box with a lid in the refrigerator for 2-3 days.

Farmer's Market Breakfast Bowl

Farmer’s Market Breakfast Bowl

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Keyword: bacon, egg, gluten free, green onions, low carb, mushrooms, raddiish, zucchini
Servings: 2 people

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.
    Chopped vegetables
  • 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.
    Fried eggs
  • 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.
    Vegetables in the pan
  • 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.

Farmer's Market Breakfast Bowl

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