Farmers Market Breakfast Bowl

Eggs: The main protein source, providing richness and texture.

Baby spinach: Adds a fresh, leafy green element that wilts beautifully when cooked.

Avocado: Offers a creamy, smooth texture and healthy fats.

Cherry tomatoes: Brings a sweet and tangy flavor, enhancing the overall taste.

Olive oil: Used for sautéing the vegetables, adding a subtle richness.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Adds a hint of spice and depth to the dish.

When cooking the cherry tomatoes, make sure to stir them occasionally to ensure even cooking and to prevent them from sticking to the skillet. This will help them soften uniformly and release their natural juices, enhancing the overall flavor of the dish.

• large eggs - Substitute with tofu scramble: Tofu scramble provides a similar texture and protein content, making it a great vegan alternative.

• baby spinach - Substitute with kale: Kale offers a similar nutrient profile and can be used raw or lightly sautéed.

• sliced avocado - Substitute with hummus: Hummus provides a creamy texture and healthy fats, similar to avocado.

• halved cherry tomatoes - Substitute with roasted red peppers: Roasted red peppers add a sweet and slightly smoky flavor, complementing the other ingredients well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, making it a suitable replacement.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, providing a different but enjoyable flavor profile.

• Allow the eggs and vegetables to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled breakfast bowl components into airtight containers. Use separate containers for the avocado to prevent it from browning.
• Store the containers in the refrigerator if you plan to consume within 2-3 days. The eggs and vegetables will stay fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The breakfast bowl can be frozen for up to 1 month. Remember to leave out the avocado as it doesn’t freeze well.
• When ready to eat, thaw the frozen components in the refrigerator overnight. Reheat the eggs and vegetables in a skillet over medium heat until warmed through.
• Add fresh avocado slices just before serving to maintain its creamy texture and vibrant color.

• For the stovetop method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the leftover vegetables and eggs in the skillet, stirring occasionally to ensure even heating.
  4. Cook for about 5-7 minutes, or until everything is heated through.
  5. Add the sliced avocado just before serving to maintain its creamy texture.

• For the microwave method:

  1. Place the leftover vegetables and eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue microwaving in 30-second intervals if needed.
  5. Add the sliced avocado after reheating to keep it fresh.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover vegetables and eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, or until heated through.
  5. Add the sliced avocado after removing from the oven to preserve its texture.

• For the air fryer method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover vegetables and eggs in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Add the sliced avocado after reheating to keep it from becoming mushy.

• Skillet: A flat-bottomed pan used for cooking the vegetables and eggs.

• Spatula: A tool used to stir the vegetables and to push them to one side of the skillet.

• Knife: Used for slicing the avocado and halving the cherry tomatoes.

• Cutting board: A surface on which to slice the avocado and halve the cherry tomatoes.

• Measuring cup: Used to measure the baby spinach and cherry tomatoes.

• Tablespoon: Used to measure the olive oil.

• Bowls: Used to serve the final dish.

• Stove: The heat source for cooking the ingredients in the skillet.

Prep ingredients ahead: Wash and halve the cherry tomatoes and slice the avocado the night before.

Use pre-washed spinach: Save time by buying pre-washed baby spinach.

Cook eggs faster: Cover the skillet with a lid to cook the eggs more quickly.

Multitask: While the vegetables are cooking, set the table or prepare your coffee.

Batch cook: Make extra servings and store them in the fridge for a quick breakfast the next day.