Description
A wholesome and balanced healthy breakfast plate featuring sautéed spinach, creamy avocado, cherry tomatoes, cooked quinoa or whole grain toast, and eggs cooked to your preference. This quick and nutritious meal offers a great source of protein, healthy fats, and fiber to fuel your morning.
Ingredients
Scale
Veggies & Fruits
- 1/2 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach
- 1 lemon wedge (optional)
Grains
- 1/4 cup cooked quinoa or whole grain toast
Protein & Fats
- 2 large eggs
- 1 teaspoon olive oil
Seasonings
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Prepare the spinach: Heat olive oil in a small skillet over medium heat. Add the baby spinach and sauté for 1–2 minutes until wilted, stirring occasionally to ensure even cooking.
- Cook the eggs: Using the same pan or a separate skillet, cook the eggs to your preference—scrambled, poached, or sunny-side up. Season with salt and black pepper to taste while cooking.
- Assemble the plate: On a serving plate, arrange the sautéed spinach, sliced avocado, halved cherry tomatoes, and the cooked quinoa or whole grain toast neatly to create a balanced presentation.
- Add eggs and finish: Place the cooked eggs on the plate alongside the other ingredients. Optionally, sprinkle with red pepper flakes to add a spicy kick and serve with a lemon wedge for a fresh finish.
Notes
- You can substitute quinoa with sweet potato hash for a different twist.
- Add a side of Greek yogurt or fresh fruit to diversify your breakfast plate.
- This breakfast provides a great balance of protein, healthy fats, and fiber for sustained energy.
