I am repeatedly faced with the morning dilemma: what to eat for breakfast?
I'm usually on the go when I'm eating breakfast and I used to grab something from the local food cart on my way to the subway. Most likely, it's a pastry or an egg and bacon sandwich. Not the best selections because I'm already sluggish in the morning and it didn't provide me with the necessary nutrients needed to jump start my day.
This recipe is for those who don't mind spending an extra 5 to 10 minutes —even if it means sacrificing time primping for the day! The egg whites give you four grams of protein, plus nutrient rich spinach and asparagus contain fiber, potassium, vitamins A, C, and K.
It's worth the minimal effort!
I love the brightness of tomato and fresh herbs in my breakfast. I like poppable cherry tomatoes and aromatic tarragon. The best thing about this dish is it doesn’t have to be precise — I roasted asparagus then gently wilted spinach using heat from cooking the egg whites. Top it off with grape tomatoes and fresh herbs. Good to go. When I start my day this healthy, it encourages me to continue it throughout the day.
egg white & greens bowl
serves 2, 5 min prep + 15 min cook time
1/2 lb asparagus
1/2 cup cherry tomatoes, sliced
1 cup spinach
4 eggs (omit yolks if you’d like)
1/2 tablespoon coconut oil
sea salt and black pepper
Preheat oven to 325 degrees F. Spread asparagus on baking sheet and drizzle with olive oil. Add a dash of black pepper and sea salt on top. Bake in oven for 10-15 minutes.
In a medium sized skillet, heat coconut oil with medium flame. Whisk egg whites until they become frothy. Scramble eggs to your liking and set aside.
Remove asparagus from oven and allow to cook for a few minutes.
Add spinach to bowl or plate. Place egg whites and asparagus alongside. Top with grape tomatoes and fresh herbs.