Blog Meal Plan Egg, Spinach and Tomato Breakfast Bowl Egg, Spinach and Tomato Breakfast Bowl

Egg, Spinach and Tomato Breakfast Bowl

Name: Egg, Spinach and Tomato Breakfast Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 1 serving
Ingredients: Egg - 150 g (3 pcs); Olive oil - 10 ml (2 tsp); Pepper - 0.3 g (1 pinch); Tomato - 130 g (1 whole); Red pepper - 80 g (0.5 whole); Avocado - 40 g (0.25 whole); Sea salt - 0.3 g (1 pinch); Baby spinach - 20 g (0.5 cup)

10 min Lactose free Breakfast Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

430

Calories

27g

Protein

32g

Fat

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Egg - 150 g (3 pcs)
Olive oil - 10 ml (2 tsp)
Pepper - 0.3 g (1 pinch)
Tomato - 130 g (1 whole)
Red pepper - 80 g (0.5 whole)
Avocado - 40 g (0.25 whole)
Sea salt - 0.3 g (1 pinch)
Baby spinach - 20 g (0.5 cup)

How to make:

Boil the eggs for 10 minutes, then put in cold water to cool
Chop the tomato and red pepper into bite-sized chunks, shred the spinach, and arrange all in a bowl
Peel the egg and slice in half and arrange in the bowl, add avocado. Drizzle a little olive oil and add salt and pepper to taste. Serve