Name: Mediterranean Hummus Breakfast Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 0.13 cup hummus; 0.25 cup plain Greek yogurt; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 0.5 oz feta cheese; 0.5 tbsp hemp hearts; 0.5 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Nutrition

Per serving

498 calories

Protein: 46g; 36% of calories
Carbs: 19g; 15% of calories
Fat: 28g; 49% of calories

Instructions

Prep 10 min · Cook 10 min

Bring a small pot of water to a boil, then gently lower 2 large eggs and simmer for 7 minutes for a jammy yolk.
While eggs boil, heat a non-stick skillet over medium heat with 1/4 tsp olive oil and scramble the liquid egg whites until firm.
Dice the cucumber and halve the cherry tomatoes, then toss them in a small bowl with the remaining 1/4 tsp olive oil and dried oregano.
In the serving bowl, spread the hummus and Greek yogurt side-by-side to create a creamy foundation.
Layer the fresh baby spinach and scrambled egg whites over the base.
Peel and halve the soft-boiled eggs, then place them on top along with the cucumber-tomato salad.
Finish the bowl with a garnish of crumbled feta cheese, hemp hearts, sea salt, and black pepper.

Nutrition

Ingredients

Instructions

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