Made by
Pots and Pans

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EBT Friendly: Approximately 98%

Total Time: 20 Minutes

These veggie eggs combine broccoli, peas, arugula, onion, green chili, and fluffy egg whites into a vibrant green breakfast packed with vegetables. Finished with rich egg yolks and spicy chili crisp, it’s a quick, protein-rich meal that’s both colorful and satisfying.

Ingredients:

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1x

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•   broccoli (cooked)
•   peas (cooked)
•   arugula (chopped)
•   red onion (cut into chunks)
•   1 green chili pepper
•   3 eggs (separated into whites and yolks)
•   chili crisp

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Add the cooked BROCCOLI, cooked PEAS, chopped ARUGULA, chopped RED ONION, and GREEN CHILI to a food processor.
2. Pulse until the vegetables are finely chopped but still have visible texture. Do not puree into a paste.
3. Separate the EGGS, reserving the yolks in a small bowl.
4. Add the egg whites to the vegetable mixture and pulse briefly until evenly combined.
5. Lightly grease a nonstick skillet and heat over medium-low heat.
6. Divide the green mixture into two even rounds in the skillet.
7. Create a shallow well in the center of each round.
8. Carefully place one reserved egg yolk into the center of each patty.
9. Cover the skillet and cook until the egg whites are fully set while the yolks remain soft and glossy.
10. Transfer the veggie eggs to serving plates.
11. Spoon small amounts of CHILI CRISP over each serving.
12. Serve immediately while the yolks are still runny.