Hearty Veggie & Egg White Breakfast Bowl

🥘 Ingredients

• 3 large egg whites
• 1 whole egg
• 50g baby spinach
• 60g cherry tomatoes, halved
• 50g red bell pepper, diced
• 40g cooked quinoa
• 1 tsp olive oil
• 15g feta cheese, crumbled
• Fresh chives, chopped (optional)
• Salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a non-stick skillet over medium heat.
2. 2
   Add red bell pepper and sauté for 2-3 minutes until slightly softened.
3. 3
   Add baby spinach and cherry tomatoes. Cook, stirring, until spinach just wilts.
4. 4
   Stir in the quinoa and cook for 1 minute to warm through.
5. 5
   In a small bowl, whisk the egg whites and whole egg. Pour into the skillet and scramble gently with the vegetables until just set.
6. 6
   Season with salt and black pepper as desired. Sprinkle feta cheese and chopped chives over the top before serving.
7. 7
   Serve immediately and enjoy your nourishing breakfast bowl!

📊 Nutritional Information

• Vitamin A: 32% of daily value
• Vitamin C: 37% of daily value
• Calcium: 15% of daily value
• Iron: 18% of daily value
• Dietary Fiber: 4g
• Potassium: 530mg

💡 Cooking Tips

• Use a silicone spatula for gentle scrambling to avoid overcooking the eggs.
• If you like extra flavor, add a pinch of smoked paprika or fresh herbs.
• Prepare quinoa ahead of time for a super quick assembly in the morning.