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Are you a fan of breakfast and brunch? Breakfast brunch bowls are packed full of flavor from fresh and in-season vegetables and fruits. They are also full of vitamins and minerals. If you're looking for an easily adaptable, delicious and healthy option for a meal, try this breakfast brunch bowl madew ith potatoes, tomatoes, blueberries, carrots, lettuce and eggs.
Breakfast Brunch Bowl
Recipe courtesy of Biz Velantini, food blogger
Ingredients:
1 cup arugula, raw
1 cup spinach, raw
1 pint lettuce, shredded (red leaf, raw)
2 tablespoons dressing (Lite balsamic with Olive Oil Vinaigrette, 4/1gal, Ken's Essentials)
1 cup blueberries, raw
16 cherry tomatoes (red, ripe, raw, year round average)
1 cup carrots, shredded (raw)
1 pound Idaho potatoes (raw, skin)
4 large eggs (whole, raw, fresh)
1 tablespoon Coriander (cilantro) leaves, raw
1 1/2 cups egg white (raw, fresh)
In a large bowl, mix the greeks, dressing, blueberries, tomatoes, and carrots together. Set aside.
Slice the potatoes into 1/4 inch circles. Heat skillet with avocado oil spray.
Cook the potatoes for 5 minutes per side over medium heat. Set aside.
Lastly, cook the eggs to desired doneness. Plate!
Divide the salad mixture between 4 plates. Add the crispy potatoes and two eggs per plate.
Garnish with parsley or cilantro, optional.
Nutritional Information:
Vitamin A: 7,338.245 iu -- 146.765%
Vitamin C: 30.898 mg -- 51.496%
Vitamin D: 1.000 mcg -- 5%
Calcium: 106.706 mg -- 10.671%
Iron: 5.440 mg 30.224%
Potassium: 1,051.300 mg -- 22.368
Saturated Fat % of Calories: 6.773%