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

Egg, Spinach and Tomato Breakfast Salad

Name: Egg, Spinach and Tomato Breakfast Salad
Prep time: 25 min
Cook time: 25 min
Yield: 1 serving
Ingredients: Egg - 150 g (3 pcs); Olive oil - 10 ml (2 tsp); Tomato - 130 g (1 whole); Red pepper - 80 g; Avocado - 30 g; Black pepper - 0.3 g (1 pinch); Sea salt - 0.3 g (1 pinch); Baby spinach - 20 g (0.5 cup)

25 min Mediterranean 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)
Tomato - 130 g (1 whole)
Red pepper - 80 g
Avocado - 30 g
Black pepper - 0.3 g (1 pinch)
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, avocado 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. Drizzle a little olive oil and add salt and pepper to taste. Serve