Quick and Easy Breakfast Salad
This quick and easy salad is great for any time of day. It creates the ideal plate, loaded with nutrients, and works as an anti-inflammatory meal.
- 2 c Baby Spinach
- 2 Eggs
- 2 tsp Butter or Ghee
- ½ Avocado, sliced
- ½ c Tomatoes, diced
- ¼ c Pumpkin Seeds Raw Sprouted
- Salt & Pepper
Heat butter or ghee over med/med-high heat. Cook eggs over easy. (I like mine a little crispy, but still over easy - I let them cook until slightly crispy, flip it for 30 seconds before serving)
While eggs are cooking, add 2 handfuls of spinach, a small handful of tomatoes, half an avocado to a bowl.
Top with eggs, pumpkin seeds, salt, and pepper.
No need for salad dressing with this recipe - the heat from the eggs wilts the spinach, and the yolk of the egg makes THE PERFECT BITE!
Take it up a notch: Add crumbled bacon.
Calories: 482kcal | Carbohydrates: 19g | Protein: 14g | Fat: 38g | Sodium: 418mg | Fiber: 13g | Sugar: 3g | Vitamin A: 6935IU | Vitamin C: 37mg | Calcium: 156mg | Iron: 9mg