Ingredients for 2:
2 tsp olive oil, separated
1 roasted red bell pepper, sliced
2 large slices of red onion, quartered
6 baby Portobello mushrooms, washed and sliced
seasonings to taste (black pepper, sea salt, fresh thyme)
With 1 tsp olive oil, saute the onion pieces and mushroom slices for about 2 to 3 minutes over medium heat.
Toss in the sliced roasted red bell pepper and sprinkle with black pepper, sea salt and thyme. Continue cooking for 1 to 2 minutes, until bell pepper is heated through and the onion is just about translucent.
Plate, keep warm, and set aside.
Cook the eggs. (Try with vortex poached eggs.) Plate over your veggies and enjoy!