Vegetarian breakfast doesn’t mean you have to give up the deeply flavorful side dish of breakfast hash. But you do want to avoid meals that come with saturated fat and sodium. Studies consistently show that we need lots of fiber and protein at breakfast to manage our hunger, weight and blood sugar. Get started on your vegetable count for the day with kale and marinated eggplant that take  mere seconds to warm up and become a cozy bed for your eggs.

Makes: 2                              Takes:3-6 minutes

4 cups chopped kale

2 tbsp marinated eggplant

2 tbsp Qi’a

4 eggs (optional)

Warm a large non-stick skillet over medium high heat. Add a couple of tablespoons of water and top with kale, cover to steam for 2 minutes. Use a fork to remove eggplant from the oil to keep calories in check (drain in a colander if you would like to remove more) and stir into kale. Cover to steam for 2 minutes then add Qi’a and remove to a plate and cover to keep warm.

Serve with eggs if using.