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    Home » Blog » Breakfast

    Spinach Potato Breakfast Bowl

    Published: Jan 10, 2013 by Lyndsay Homme Modified: Apr 24, 2023
    This post may contain affiliate links. Leave a Comment

    I call this a breakfast bowl, but this is really good at any time of day. For a little kick, top with a drizzle of sriracha.

    Spinach Potato Breakfast Bowl

    half of a baked potato, diced (I microwaved a potato for about 5 minutes, but you can use a leftover baked potato too)
    1 cup baby spinach
    half of an onion, diced
    ½ teaspoon seasoned sea salt (you can use a whole teaspoon if you like it a bit saltier)
    teaspoon or so of olive oil
    1 egg

    Heat your oil in a nonstick skillet over medium heat. Add your potatoes and onions, sprinkle with your seasoned salt, give them a stir, then leave them for 3-4 minutes to brown. Use a spatula to flip them over and brown the other side. Add in  your baby spinach and cook until wilted. Season to taste with pepper and more salt if needed, and set aside in a bowl.

    Fry your egg in the same skillet, adding a bit more oil or nonstick spray if needed. Once cooked to your liking, drop the egg on top of your veggies.

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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