Just by changing up the spices I turned my Asian vegetables and eggs to a dish with Italian flavors. On the base of my bowl I used raw kale then I stir-fried carrots, celery, mushrooms, broccoli, and cabbage in some olive oil with garlic powder and oregano. I also tossed in some chives from the backyard because I was too lazy to cut up and onion. To go on top I scrambled two eggs in a separate pan.
I think I like the Asian flavoring better but this was an interesting twist to Breakfast For Dinner that was getting a bit too predictable!