Description
A wholesome breakfast bowl filled with sautéed mushrooms, fresh tomatoes, spinach, topped with eggs and hummus, perfect for a quick and nutritious start to your day.
Ingredients
Scale
- 4 eggs, cooked to your liking
- 8 ounces white button mushrooms, halved
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
- 1 1/2 cups hummus, homemade or quality store-bought
- Seasoning of your choice
- Olives, optional
Instructions
- Cook the eggs to your liking—whether that’s softly scrambled, poached, or sunny-side up.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the mushrooms and season with salt; cook until brown and tender, about 7 minutes.
- Toss in the cherry tomatoes, spinach, and minced garlic; season again with salt. Cook for an additional 2 to 3 minutes until the spinach wilts.
- Divide the mushroom, spinach, and tomato mixture among 4 bowls.
- Top each bowl with your preferred style of egg and 1/4 cup of hummus.
- Drizzle a little olive oil over the hummus before serving, and add your choice of seasonings.
Notes
Serve warm, topped with seasonings like feta or paprika. Store leftovers in airtight containers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 370mg