Energizing Veggie & Egg Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 50g cooked quinoa
• 1 cup fresh spinach
• 5 cherry tomatoes, halved
• 1/4 small avocado, sliced
• 1 teaspoon olive oil
• Salt and black pepper, to taste
• 1/2 teaspoon dried oregano (optional)
• 1/2 teaspoon lemon juice

👨‍🍳 Instructions

1. 1
   Bring a small pot of water to a boil. Gently add the eggs and boil for 7 minutes for soft-boiled; immediately transfer them to cold water.
2. 2
   Meanwhile, heat olive oil in a non-stick skillet over medium heat. Add spinach and sauté until wilted, about 1-2 minutes.
3. 3
   Add cherry tomatoes to the skillet and cook for another 2 minutes until slightly softened. Season with salt, pepper, and oregano if using.
4. 4
   Warm the cooked quinoa if necessary and place it in a bowl.
5. 5
   Peel the eggs and slice in half. Arrange on top of the quinoa, along with sautéed spinach, tomatoes, and the sliced avocado.
6. 6
   Drizzle lemon juice over the bowl and season with a pinch more salt and pepper to taste.
7. 7
   Enjoy immediately while warm!

📊 Nutritional Information

• Dietary Fiber: 6g
• Vitamin A: 33% DV
• Vitamin C: 35% DV
• Calcium: 9% DV
• Iron: 18% DV
• Potassium: 650mg
• Magnesium: 15% DV

💡 Cooking Tips

• To save time in the morning, pre-cook your quinoa and keep it refrigerated.
• Use ripe avocados for best creaminess; if slicing ahead, drizzle with a bit more lemon juice to prevent browning.
• Be careful not to overcook the eggs—setting a timer helps achieve the perfect soft-boiled texture for a luscious yolk.