Colorful Egg Breakfast Bowl
Sautéed quickly and topped with Heinen’s cage free eggs for protein and a fresh avocado for a touch of healthy fat, you won’t find a meal more well-rounded than this breakfast bowl.
Recipe - Heinen's of Brecksville
Colorful Egg Breakfast Bowl
Prep Time5 Minutes
Servings1
Cook Time10 Minutes
Ingredients
1/2 Tbsp. Heinen’s extra virgin olive oil
1/2 cup purple cabbage, sliced
1/2 cup mushrooms, sliced
1/2 cup red peppers, diced
2 cups Heinen’s baby spinach leaves, packed
Himalayan sea salt
Freshly ground black pepper
2 tsp. Heinen’s coconut oil
2 Heinen's cage free eggs
1/4 avocado, diced
Directions
- Heat the olive oil over medium-high heat in large frying pan.
- Add the cabbage, mushrooms and peppers, stirring frequently until the cabbage is slightly tender, yet crisp, about 5 minutes.
- Stir in the spinach and cook until it wilts slightly. Season to taste with the Himalayan sea salt and freshly ground black pepper. Set aside.
- Heat the coconut oil in small frying pan over medium-high heat until hot.
- Beat the eggs in a small bowl until frothy. Pour the egg mixture into the pan. The mixture should set immediately at the edges.
- Gently push the cooked portions from edges toward the center so the uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving the cooked portions as needed.
- When the top surface of the eggs has thickened and no visible liquid remains, turn the pan and slide the eggs into a bowl.
- Pour the vegetable mixture into the center of the bowl beside the eggs and top with fresh avocado.
5 minutes
Prep Time
10 minutes
Cook Time
1
Servings
Directions
- Heat the olive oil over medium-high heat in large frying pan.
- Add the cabbage, mushrooms and peppers, stirring frequently until the cabbage is slightly tender, yet crisp, about 5 minutes.
- Stir in the spinach and cook until it wilts slightly. Season to taste with the Himalayan sea salt and freshly ground black pepper. Set aside.
- Heat the coconut oil in small frying pan over medium-high heat until hot.
- Beat the eggs in a small bowl until frothy. Pour the egg mixture into the pan. The mixture should set immediately at the edges.
- Gently push the cooked portions from edges toward the center so the uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan and gently moving the cooked portions as needed.
- When the top surface of the eggs has thickened and no visible liquid remains, turn the pan and slide the eggs into a bowl.
- Pour the vegetable mixture into the center of the bowl beside the eggs and top with fresh avocado.
