Energizing Greek Yogurt & Veggie Breakfast Bowl

🥘 Ingredients

• 150g low-fat Greek yogurt
• 1 medium boiled egg
• 50g cherry tomatoes, sliced
• 30g cucumber, diced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon crumbled feta cheese (reduced fat)
• 1 teaspoon extra virgin olive oil
• Pinch of sea salt
• Pinch of black pepper
• Optional: 1 tablespoon pumpkin seeds

👨‍🍳 Instructions

1. 1
   Boil the egg to your preferred doneness (hard or soft-boiled). Allow to cool and peel.
2. 2
   Slice cherry tomatoes and dice cucumber.
3. 3
   In a serving bowl, spread the Greek yogurt as the base.
4. 4
   Arrange the boiled egg (halved or sliced), cherry tomatoes, and cucumber on top of the yogurt.
5. 5
   Sprinkle with chopped parsley and crumbled feta cheese.
6. 6
   Drizzle olive oil over the bowl and season with salt and black pepper.
7. 7
   Add pumpkin seeds on top if desired for extra crunch and nutrition.
8. 8
   Enjoy immediately for a fresh and nourishing breakfast.

📊 Nutritional Information

• Vitamin A: 16% DV
• Vitamin C: 21% DV
• Calcium: 22% DV
• Iron: 11% DV
• Fiber: 3g
• Sodium: 410mg
• Potassium: 410mg

💡 Cooking Tips

• For a creamier texture, stir the Greek yogurt before layering.
• To save time, boil several eggs in advance and keep them in the fridge.
• If you prefer your breakfast warm, let the eggs cool only slightly before slicing over your bowl.
• Choose ripe cherry tomatoes for the best burst of flavor.
• Always taste before adding extra salt, especially if using feta.
• Pumpkin seeds are optional but add healthy fats and crunch.