Description
Start your day with this Healthy Gourmet Breakfast, a balanced meal featuring fluffy scrambled eggs, fresh avocado slices, roasted cherry tomatoes, spinach sautéed in olive oil, and whole grain toast. This breakfast is packed with protein, fiber, and healthy fats to energize your morning while keeping it nutritious and delicious.
Ingredients
Eggs
- 4 large eggs
- 2 tablespoons milk
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
Vegetables
- 1 cup fresh spinach leaves
- 1 cup cherry tomatoes
- 1 medium avocado, sliced
- 1 teaspoon olive oil
- Salt and pepper to taste
Bread
- 2 slices whole grain bread
- 1 teaspoon butter (optional)
Instructions
- Prepare the vegetables. Rinse the fresh spinach and cherry tomatoes. Dry the spinach leaves and halve the cherry tomatoes to prepare them for cooking and roasting.
- Roast the cherry tomatoes. Preheat the oven to 375°F (190°C). Toss the cherry tomatoes with a teaspoon of olive oil and a pinch of salt and pepper. Spread them on a baking sheet and roast for about 10 minutes until they are soft and slightly caramelized.
- Sauté the spinach. Heat a tablespoon of olive oil in a skillet over medium heat. Add the spinach leaves and sauté for 2-3 minutes until wilted. Season with salt and pepper to taste and remove from heat.
- Make scrambled eggs. In a bowl, whisk together the eggs, milk, salt, and pepper until smooth. Heat butter or olive oil in a non-stick skillet over medium-low heat. Pour in the eggs and gently stir continuously, cooking until softly set and slightly creamy. Remove from heat.
- Toast the bread. Toast the whole grain bread slices to your preference. Optionally, spread with a little butter while warm.
- Assemble the breakfast. Arrange the scrambled eggs, roasted cherry tomatoes, sautéed spinach, avocado slices, and toast on plates. Serve immediately while hot for a nutritious and satisfying breakfast.
Notes
- Use pasteurized eggs for safety if preferred.
- Optional: add fresh herbs like chives or parsley to scrambled eggs for extra flavor.
- For a vegan version, substitute scrambled eggs with tofu scramble and omit butter.
- Leftover roasted tomatoes can be stored refrigerated for up to 2 days.
- Avocado can brown quickly; slice just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
