Description
A vibrant bowl filled with sautéed mushrooms, cherry tomatoes, and spinach, topped with eggs and hummus for a nutritious breakfast.
Ingredients
Scale
- 4 eggs, cooked to your liking (hard-boiled, poached, or sunny-side up)
- 8 ounces white button mushrooms, halved
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 2 cups cherry tomatoes, halved
- 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 (for extra zing)
- Olives, optional, for garnish
Instructions
- Cook the eggs to your liking. Boiled eggs can be prepared in advance and stored in the refrigerator for quick access.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the halved mushrooms and season with a pinch of Kosher salt. Cook on both sides until browned, about 7 minutes.
- Toss in the cherry tomatoes, baby spinach, and minced garlic. Season with another pinch of salt. Cook for 2 to 3 minutes, until everything is warmed through and the spinach has wilted.
- Assemble the bowls by dividing the mushroom, spinach, and tomato mixture among 4 bowls. Top each with the eggs and a generous dollop of hummus. Drizzle a bit of extra virgin olive oil over the hummus and sprinkle your seasoning of choice.
Notes
For creamier texture, swap regular hummus with flavored varieties. Consider adding cooked quinoa or lentils for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 380mg