2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
Add the minced garlic in with the onions, and sauté together one more minute
Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Perfectly portioned servings take the guesswork out of portion control! Individual Egg and Spinach Bowls make an easy prep breakfast that’s perfect on busy mornings and can be prepared and added to the bowls the previous night. Plus, Individual Egg and Spinach Bowls are versatile enough to suit individual tastes. Easily customize your Individual Egg and Spinach Bowl by swapping out the spinach for kale or another one your favorite leafy greens.
8 large egg whites, (recommend free-range)
1 whole egg
1 cup baby spinach, torn or chopped into small pieces
1/2 cup diced tomatoes (I do not like tomatoes)
1/4 cup feta cheese, fat-free
1/2 teaspoon black pepper
Kosher or sea salt to taste
Preheat oven to 350 degrees.
Whisk together all ingredients in a medium mixing bowl. Lightly mist 4 (1/2 cup) ramekins with nonstick cooking spray and evenly divide egg mixture into bowls.
Place ramekins on a cookie sheet and bake 20 minutes or until eggs puff and are almost set in the center. Serve hot.