Breakfast Brunch Bowl

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
  • 1½ cups egg white (raw, fresh)

Directions:

  1. In a large bowl, mix the greeks, dressing, blueberries, tomatoes, and carrots together. Set aside.
  2. Slice the potatoes into 1/4 inch circles. Heat skillet with avocado oil spray.
  3. Cook the potatoes for 5 minutes per side over medium heat. Set aside.
  4. Lastly, cook the eggs to desired doneness. Plate!
  5. Divide the salad mixture between 4 plates. Add the crispy potatoes and two eggs per plate.
  6. Garnish with parsley or cilantro, optional.

Notes:

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%

Print Recipe

Yield: 4
Serving Size: 1 cup
Calories: 251.613
Sugar: 8.312 gm
Sodium: 334.742 mg -- 13.948%
Fat: 6.942 gm -- 10.68%
Saturated Fat: 1.894 gm -- 9.468%
Trans Fat: 0.019 gm
Carbs: 27.303 gm -- 9.101%
Fiber: 5.687 gm -- 22.748%
Protein: 20.790 gm -- 41.58%

Source:
Biz Velatini
Food Blogger
My Bizzy Kitchen

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