I don’t understand people who say they’re not breakfast people. How can you not be a breakfast person? After not eating since dinner, doing a workout, taking the kids to school, and having to do a very picky 4-year-old’s hair, I’m starving. Breakfast time is pretty much the best time of day. So I don’t want to waste this fabulous meal on a sugary, processed cereal. I want something healthy and delicious that will give me the energy to make it through the rest of the day. This hearty stir fry is the key.

Start by heating up some avocado oil in a large skillet. I use avocado oil because it performs great at high temperatures and is good for you. Brown the onion and garlic first. Add in the pepper, zucchini, mushrooms, cauliflower and saute until the veggies are tender but still have a bit of crunch. Make sure to season your veggies with plenty of salt and pepper.

Add the halved cherry tomatoes last and cook them until they are slightly shriveled and have released some of their juices.

Because I’m lazy and don’t want to dirty extra dishes, I just push the cooked veggies to the side before adding the eggs. I like to keep the two separate for a while so I still have distinct pieces of veggies and eggs. If you just toss the eggs in and mix it all together, it’s a bit mushy and just not as good.

Once the eggs are cooked, stir it all together for a bit.

This recipe is easy to customize. Add any seasonings or vegetables you like. Leave out any you don’t like. Even add leftover chicken or sausage. Either way, I’m sure this recipe will make anyone a breakfast person. If not, go ahead and make it for lunch.