Energizing Veggie & Egg Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red bell pepper
• 1/4 avocado, sliced
• 1/2 cup cooked quinoa
• 1 tsp olive oil
• Salt and pepper to taste
• Pinch of paprika

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a non-stick skillet over medium heat.
2. 2
   Add bell pepper and cherry tomatoes and sauté for 2-3 minutes until softened.
3. 3
   Add baby spinach and cook for 1 minute until just wilted.
4. 4
   Push veggies to the side, crack in the eggs and scramble them until cooked to your liking.
5. 5
   Stir in cooked quinoa to warm through.
6. 6
   Transfer the mixture to a bowl.
7. 7
   Top with avocado slices and a pinch of paprika.
8. 8
   Season with salt and pepper to taste and enjoy immediately.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 30% DV
• Vitamin C: 40% DV
• Iron: 20% DV
• Magnesium: 15% DV
• Potassium: 18% DV

💡 Cooking Tips

• For a richer flavor, lightly toast the quinoa before adding to the bowl.
• To save time, use pre-cooked quinoa or leftover grains.
• Avoid overcooking the eggs to keep them light and fluffy.
• Feel free to swap in seasonal veggies or add fresh herbs for variety.