Mediterranean Breakfast Bowl

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Mediterranean Breakfast Bowl

Course: Breakfast
Cuisine: Mediterranean
Keyword: dairy-free, gluten-free, grain-free, vegetarian
Calorie: 300-400, Under 350, Under 400, Under 450, Under 500
Protein: 10-20g
Fiber: 5-10g
Servings: 1 serving
Calories: 349kcal


  • 1 Egg
  • 1 tsp Extra Virgin Olive Oil
  • 1 cup Mushrooms (sliced)
  • 1/2 cup Cherry Tomatoes
  • 2 cups Baby Spinach
  • 1 Garlic (clove, minced)
  • Sea Salt & Black Pepper (to taste)
  • 1/4 cup Hummus
  • 1/4 cup Pitted Kalamata Olives
  • 1/4 tsp Chili Flakes


  • Bring a medium-sized pot of water to boil and add the egg. Boil for seven to eight minutes then immediately remove and place in icy water.
  • Meanwhile, heat the olive oil in a frying pan. Add the mushrooms and cook for five to six minutes or until browned.
  • Add the tomatoes, spinach, garlic, salt and pepper. Cook until the spinach has wilted, about two to three minutes.
  • Add the cooked vegetables, hummus, and olives to a bowl. Peel the egg, slice it in half and add it to the bowl. Sprinkle chili flakes all over. Enjoy!


  • Leftovers

    Best enjoyed immediately.
  • Cooked Egg

    If you don’t like jammy eggs, boil them longer or make them the way you like them (scrambled, fried, poached).
  • More Protein

    Add another egg.


Calories: 349kcal | Carbohydrates: 21g | Protein: 17g | Fat: 25g | Cholesterol: 186mg | Sodium: 636mg | Fiber: 7g | Sugar: 5g | Vitamin A: 6642IU | Vitamin C: 30mg | Calcium: 162mg | Iron: 7mg

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