Vegan Portuguese Breakfast: A Delightful Vegetarian Feast for Your Morning

Allergens

Eggs (non-vegan version)

Ingredients

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• 1 large avocado, ripe but firm
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 4 eggs, fried or scrambled (for non
• vegan version)
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup yellow bell pepper, thinly sliced
• 1/2 cup red onion, thinly sliced
• 4 oz. Portobello mushrooms, sliced
• 1/4 cup olives, pitted and halved
• 1/4 cup feta cheese (optional for non
• vegan version)
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. Begin by preparing the vegetables: thinly slice the red onion, red and yellow bell peppers, and Portobello mushrooms. Slice the avocado in half, removing the pit, and then into thin slices. Halve the cherry tomatoes. Heat 1 tbsp of olive oil in a non stick pan over medium heat. Add the onion, bell peppers, and Portobello mushrooms, and sauté for 5 minutes or until they soften and begin to brown slightly. Season with salt and pepper, then remove from the pan and set aside. In the same pan, add another tablespoon of olive oil and fry or scramble your eggs, if using. Set aside. Toast the Portuguese bread slices until golden and crispy on the outside. Assemble your breakfast: place a slice of toasted bread on each plate, then top with avocado slices. Add a generous portion of sautéed vegetables, followed by fresh spinach leaves and olives. If using eggs, place them on top of the assembly. Garnish with crumbled feta cheese (if using) and fresh basil leaves.

Chef’s Insight

This vegan Portuguese breakfast is not only delicious but also packed with nutrients and fiber, making it an ideal way to start your day.

Notes

Feel free to customize this recipe with your favorite vegetables and bread type.