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Egg, Spinach and Tomato Breakfast Salad

25 min Mediterranean Breakfast Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
430
Calories
27g
Protein
32g
Fat
8g
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:

  1. Boil the eggs for 10 minutes, then put in cold water to cool
  2. Chop the tomato, avocado and red pepper into bite-sized chunks, shred the spinach, and arrange all in a bowl
  3. 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
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