Breakfast vegetable

A tomato comes to mind as a classic breakfast vegetable (even if science says it's a fruit :) As a fried side or sliced garnish, either is tasty.

Well, we often have asparagus for breakfast. They make really good soldiers to go with poached eggs.

Another suggestion is baked beans. In the region where I grew up (Ottawa valley) a lot of restaurants serve them with eggs and bacon for breakfast.

Grilled mushrooms. While not technically a vegetable, or even a plant for that matter, it's certainly appropriate for the occasion.

A full English breakfast, as eaten in Notting Hill last year, is bacon/sausage and fried egg with baked beans and grilled mushrooms. It also has toast with butter and jam, and a grilled tomato.

As another option, not everyone eats hot food for breakfast. In warmer parts of the world, we tend to prefer salads for breakfast.

Perhaps a Greek salad (tomatoes, black olives, feta cheese, olive oil), or an Israeli salad (finely chopped cucumber, tomato, red pepper, oil, lemon juice) would work.

Few ideas (the ones further down tend more to be dishes with vegetables than vegetable dishes)

Eggs: Not sure if you consider this cheating... but you start with eggs, and you have a whole lot of choices... Leafy Greens like Kale and Spinach go great with eggs. As a matter of fact, it's what I just ate today. Cook the Kale, add in scrambled eggs, paprika, salt, Pepper, done. Other choices, poached egg or fried egg on a bed of sauteed greens, omelet,

Salad: There are numerous choices for a salad, but you can add some fruit to a some greens to make a light salad.

Beans: Also sorts of bean dishes work great for a nice hearty breakfast. Baked Beans, etc...

Smoothie: Also not sure if this would appealing or appropriate, but often people put vegetables in their smoothies.

Savoury Oatmeal: Oatmeal can be made savoury by adding vegetables. Not a fan of oatmeal, but I've heard it done. Not sure if you'd call this a vegetable dish though.

A couple useful links:

• FoodNetork search for Vegetables as the main dish & Breakfast
• thekitchn.com: Greens & breakfast

Hmmmm... Japanese breakfasts are a lot different, but it sounds like this is a "western" breakfast for dinner, like eggs, bacon, and pancakes? I'd say you can't go wrong with potatoes. I have a book of recipes of Japanese pub food, which borrows from a lot of different cultures. One of them basically has you peel and cut a couple russet potatoes into ½ x 2 inch sticks, deep fry them and then mix them with sauteed onion and two strips worth of sauteed bacon and just a little bit (½ tsp) of soy sauce. If you wanted, you could easily add some bell pepper and mushroom to the onion and bacon. It'd be like a Denver omlette minus the omlette with the home fries mixed in. That'd be a good, easy western breakfast appropriate vegetable dish.

If you're looking for something appropriate to a Japanese breakfast, I'd recommend Japanese-style pickles, but it doesn't sound like that's what you're looking for.

It might be too late, but to expand on the fritatta comment --

It doesn't have to be served warm. It can be served like a spanish tortilla or a quiche -- either warm, or at room temperature. If you make it the day before (doubtful in this case), you can chill it in the fridge, then bring it out before serving to warm back up to room temperature.

Common vegetable ingredients include:

• bell peppers
• onion, leeks or similar
• mushrooms
• asparagus
• broccoli
• potato
• spinich or other dark greens
• zucchini or other summer squash
• pumpkin or winter squash
• tomato (diced or sliced, no need to pre-cook)
• sun-dried tomatoes
• artichoke hearts
• peas

For the sake of all the helpful folks who gave me fantastic idea for this event I want to share the results. I cooked up 5 pounds of sliced mushrooms 3 onions and a 1/2 pound of peppered bacon. As they all crip up nicely in the pan I threw some Merlot in the pan to deglaze it and add a little tang, cut the heaviness of the bacon and add richness. Out of a full over sized 12" pie plate, not one mushroom was left, and I think I would have had the same results had I doubled the recipe. Thank you all so much. I now have several new dishes to try out and learn new techniques.

I love corn cakes. I make mine with lots of fresh (or frozen) kernels and onion - mixed into corn bread batter and fried on a griddle. I often serve with pureed red pepper sauce. You could also do a corn casserole - would be a bit more "brunchy" than breakfast.