Chopped Veggie Breakfast Salad - cooking recipe

Ingredients

1 1/2 teaspoons extra-virgin olive oil
1 cup shredded green cabbage
1/2 cup chopped green bell pepper
1/2 cup sliced celery
1/2 cup broccoli florets
1/2 cup shredded red cabbage
1/4 cup sliced jicama
1/4 cup sliced radishes
1/4 cup shredded carrots
1/2 teaspoon garlic powder
1 pinch salt and ground black pepper to taste
2 tablespoons red wine vinegar
cooking spray
2 eggs

Preparation

Heat olive oil in a skillet over medium heat. Add green cabbage, green bell pepper, celery, broccoli, red cabbage, jicama, radishes, carrots, garlic powder, salt, and pepper; cook, stirring constantly, until softened, 7 to 10 minutes. Stir in vinegar. Transfer to a plate.
Spray a small skillet with cooking spray. Crack in eggs carefully. Cook until edges are firm, about 7 minutes. Slide onto the cabbage mixture in the plate.