Energizing Vegetable & Egg Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 1 cup baby spinach
• 1/2 medium red bell pepper, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 small red onion, sliced
• 1/4 avocado, sliced
• 1 teaspoon olive oil
• Salt and black pepper to taste
• Fresh parsley or chives to garnish
• Optional: pinch of chili flakes for extra energy

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a nonstick skillet over medium heat.
2. 2
   Add the red onion and red bell pepper, sautéing for 2-3 minutes until softened.
3. 3
   Stir in the cherry tomatoes and baby spinach, cooking for another 2 minutes until the spinach is wilted.
4. 4
   Push the veggies to the side of the skillet and crack the eggs into the empty space. Season with salt and pepper.
5. 5
   Cook the eggs to your desired doneness (sunny-side up or scrambled).
6. 6
   Transfer the sautéed vegetables into a bowl, top with cooked eggs and sliced avocado.
7. 7
   Sprinkle with fresh herbs and optional chili flakes. Serve immediately.

📊 Nutritional Information

• Dietary fiber: 5g
• Vitamin A: 42% DV
• Vitamin C: 74% DV
• Vitamin K: 55% DV
• Folate: 17% DV
• Calcium: 11% DV
• Magnesium: 13% DV
• Iron: 12% DV
• Potassium: 14% DV

💡 Cooking Tips

• Use a nonstick skillet to avoid sticking and to use less oil.
• You can substitute spinach with kale or Swiss chard for variety.
• Add a squeeze of lemon on top for extra freshness.
• For meal prep, chop veggies ahead of time for a quicker morning routine.
• Be mindful not to overcook the eggs for best texture and nutrition.