Description
A nutritious and delicious breakfast bowl featuring creamy avocado, perfectly cooked eggs, and sautéed vegetables.
Ingredients
Scale
- 2 ripe avocados
- 4 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Start by heating a non-stick skillet over medium heat. Add 1 tablespoon of olive oil.
- Crack the eggs into the skillet and season with salt, black pepper, and garlic powder. Cook to your desired doneness (sunny-side up, over-easy, or scrambled), about 4-6 minutes.
- While the eggs are cooking, slice the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork and season with a pinch of salt and red pepper flakes if using.
- In another skillet, add the remaining tablespoon of olive oil and sauté the cherry tomatoes and baby spinach for about 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- To assemble, divide the mashed avocado among four bowls. Top each with sautéed tomatoes and spinach, followed by a cooked egg.
- Garnish with fresh cilantro or parsley if desired. Serve immediately.
Notes
- For added flavor, sprinkle some feta cheese or crumbled goat cheese on top before serving.
- You can substitute the cherry tomatoes with diced bell peppers or sautéed mushrooms for a different taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 370mg