Energizing Veggie & Egg Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach
• 1/4 cup red bell pepper, diced
• 1/4 avocado, sliced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh chives, chopped
• Salt and pepper to taste
• 1 slice whole grain bread (optional)

👨‍🍳 Instructions

1. 1
   Heat olive oil in a non-stick skillet over medium heat.
2. 2
   Add diced red bell pepper and sauté for 2 minutes.
3. 3
   Add cherry tomatoes and cook for another 1-2 minutes until slightly softened.
4. 4
   Stir in baby spinach and cook until wilted. Season with salt and pepper.
5. 5
   Meanwhile, bring a small pot of water to a simmer. Crack each egg into a small cup and gently slide into the simmering water to poach for 3-4 minutes.
6. 6
   Toast the whole grain bread if using.
7. 7
   Transfer the sautéed veggies to a bowl. Top with poached eggs, avocado slices, and sprinkle with fresh chives.
8. 8
   Serve immediately, with the toast on the side if desired.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 45% DV
• Vitamin C: 80% DV
• Iron: 17% DV
• Calcium: 10% DV
• Potassium: 600mg

💡 Cooking Tips

• For perfectly poached eggs, add a tablespoon of vinegar to the simmering water and swirl gently before adding the eggs.
• Swap toast for more veggies if you want an even lower-calorie version.
• Choose the ripest avocado for the creamiest texture.