Egg and Veggie Breakfast Bowl

This breakfast bowl is a wonderful way to start your day, combining healthy fats, protein, and fiber. The variety of textures and flavors makes it a delightful and nourishing meal.

Ingredients:

• 2 large eggs
• ½ avocado, sliced
• 1 medium tomato, diced
• ½ cup mushrooms, sliced
• 1 cup fresh spinach
• ¼ cup feta cheese, crumbled
• 1 tablespoon olive oil (or butter)
• Salt and pepper, to taste
• Optional: Herbs like basil or oregano for garnish

Instructions:

1. Heat olive oil (or butter) in a non-stick skillet over medium heat.
2. Add the sliced mushrooms to the skillet and sauté for 3-4 minutes, until they start to soften.
3. Add the fresh spinach and cook for an additional 2-3 minutes, until wilted.
4. In a separate bowl, whisk the eggs with salt and pepper.
5. Push the sautéed mushrooms and spinach to one side of the skillet and pour the eggs into the other side. Allow them to cook for 2-3 minutes undisturbed, then gently scramble until fully cooked.
6. Once the eggs are cooked, remove everything from the heat and assemble your bowl: start with the egg and veggie mixture, then add diced tomatoes on top.
7. Finish with sliced avocado and a sprinkle of feta cheese. Optionally, garnish with fresh herbs.

Flavor Profile: The combination of creamy avocado, savory feta, and earthy mushrooms creates a satisfying and rich flavor. The fresh spinach adds a slight bitterness that balances the creaminess of the avocado and feta, while the tomatoes provide a juicy sweetness.

Keto-Friendly Explanation: This breakfast bowl is rich in healthy fats from the avocado and feta, provides a good amount of protein from the eggs, and is low in carbohydrates. The use of non-starchy vegetables like spinach and mushrooms ensures that you stay within your keto macros while enjoying a filling and nutritious meal.

Enjoy your delightful breakfast bowl! If you have any additional requests or alterations, just let me know!