A simple but satisfying vegetarian breakfast or brunch dish. We sauté potatoes, onions, king oyster mushrooms, shiitake mushrooms, garlic cloves and cheese in extra virgin olive oil. This is served with organic baby arugula for a nice contrast. All it takes is a squeeze of lemon juice, a little salt & pepper and a fried egg from Vidal farms for a scrumptious healthy meal to start your day.
This Arugula Salad is comprised of baby arugula, frisée lettuce, avocado, radish, toasted pecans, and organic goat cheese with an orange fennel vinaigrette. I’m not an expert at nutrition, but this salad should work for keto and gluten free diets. If you remove the goat cheese it could work for paleo diets as well.