Easy Egg and Veggie Breakfast Bowl
Start your day right with a nourishing bowl filled with eggs, fresh veggies, and feta cheese, perfect for a tasty and energizing breakfast.
Ingredients
Vegetables
- 1 cup Bell Peppers (mix of red, yellow, and green) Add any other favorite veggies like zucchini or mushrooms if needed.
- 2 cups Spinach (fresh leaves) You can swap it out for kale or Swiss chard for a heartier option.
- 1 cup Cherry Tomatoes (halved) These will soften slightly when cooked.
- 1 small Red Onion (thinly sliced)
Eggs and Toppings
- 4 large Eggs (the star protein) Cook sunny-side up or scrambled as per preference.
- 1 tablespoon Olive Oil (for sautéing)
- 1 medium Avocado (sliced)
- 1/4 cup Feta Cheese (crumbled) Substitute with nutritional yeast for a dairy-free option.
- 1 tablespoon Fresh Herbs (Parsley or Chives)
Seasoning
- Salt, to taste
- Pepper, to taste
Instructions
Preparation
- Heat a skillet over medium heat and add olive oil. Sauté the sliced red onion and bell peppers until they are tender and slightly caramelized, about 5-7 minutes.
- Toss in the fresh spinach and halved cherry tomatoes, sautéing until the spinach is wilted but still vibrant green, about 2-3 minutes.
- Season the mix with salt and pepper to taste. Stir gently to incorporate the flavors evenly.
- In a separate pan, add a little more olive oil and crack the eggs in. Cook them sunny-side up or scrambled, according to your preference.
- Once the eggs are cooked to your liking, assemble your bowl by placing the sautéed veggies at the bottom, followed by the eggs. Top with slices of avocado, crumbled feta cheese, and fresh herbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the sautéed veggie mix (avoid freezing eggs and avocado).
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 5gSodium: 400mgFiber: 8gSugar: 4g
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