Greek-Inspired Protein Breakfast Bowl

🥘 Ingredients

• 2 large eggs
• 50g baby spinach
• 60g cherry tomatoes, halved
• 40g low-fat feta cheese, crumbled
• 1 slice whole-grain bread
• 1 tsp olive oil
• 1/4 tsp dried oregano
• Black pepper, to taste
• Salt, to taste
• Fresh parsley for garnish (optional)

👨‍🍳 Instructions

1. 1
   Heat a non-stick skillet over medium heat and add olive oil.
2. 2
   Add baby spinach and sauté for 1-2 minutes until wilted. Season lightly with salt and pepper.
3. 3
   Push spinach to the side and crack both eggs into the pan. Cook as desired (fried or scrambled), seasoning with black pepper and a pinch of oregano.
4. 4
   While eggs cook, toast the whole-grain bread.
5. 5
   Arrange sautéed spinach, cooked eggs, cherry tomatoes, and toasted bread in a bowl or on a plate.
6. 6
   Sprinkle with feta cheese and garnish with fresh parsley.
7. 7
   Serve immediately and enjoy warm.

📊 Nutritional Information

• Vitamin A: 48% DV
• Vitamin C: 23% DV
• Calcium: 22% DV
• Iron: 16% DV
• Dietary Fiber: 4g
• Potassium: 389mg

💡 Cooking Tips

• Use a non-stick pan to reduce the need for additional oil.
• To make the eggs fluffier, whisk them well before cooking if scrambling.
• Swap feta for reduced-fat cottage cheese for an even lighter option.
• Add a squeeze of lemon for freshness and extra vitamin C.
• Chop all vegetables before starting to save time during cooking.