Breakfast Bowl with Egg, Spinach & Feta

This breakfast bowl with eggs, spinach, and sesame-crusted feta is simply delicious. The sesame seeds add nuttiness and crunch to the feta, while the inside stays smooth and creamy. If you’re in a pinch for time, you may skip the step of cooking the feta, and use toasted sesame and crumbled feta as a garnish instead.

Active Time:

20 minutes

Total Time:

30 minutes

Servings:

4

Nutrition Profile:

No Added Sugar | Mediterranean Diet | Nut-Free | Healthy Pregnancy | Soy-Free | Vegetarian | High-Protein | Gluten-Free

Ingredients

• 5 large eggs, divided
• ¼ cup sesame seeds
• 1 (5-ounce) block feta cheese, patted dry
• 2 tablespoons extra-virgin olive oil, divided
• Pinch of salt
• Ground pepper to taste
• 1 (5-ounce) package baby spinach
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 cups warm cooked red or white quinoa
• 1 cup halved cherry tomatoes

Instructions

1. Prepare the Feta:
   • Beat 1 egg in a small bowl. Spread sesame seeds on a small plate.
   • Dip feta in the egg, allowing excess to drip off (discard excess egg).
   • Dredge the feta in the sesame seeds, gently turning until fully coated (discard excess seeds).
   • Transfer the coated feta to a small plate and freeze for at least 10 minutes or up to 30 minutes.
2. Cook the Eggs:
   • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
   • Crack the remaining 4 eggs into the pan; cook until the whites are set but the yolks are still runny, 2 to 4 minutes.
   • Season with a pinch of salt and pepper to taste.
   • Transfer the eggs to a plate and cover to keep warm.
3. Sauté the Spinach:
   • Add spinach and lemon juice to the pan; cook over medium heat, stirring often, until the spinach is wilted, about 2 minutes.
   • Transfer the spinach to a small plate.
4. Cook the Sesame-Crusted Feta:
   • Heat the remaining 1 tablespoon oil in the skillet over medium heat.
   • Add the chilled feta and cook, turning once, until both large sides are golden brown, 2 to 3 minutes per side.
   • Transfer to a cutting board and cut into bite-size pieces.
5. Assemble the Bowls:
   • Divide quinoa among 4 bowls.
   • Top each with an egg, spinach, tomatoes, lemon zest, and sesame-crusted feta.

Breakfast Bowl with Egg, Spinach, and Feta

(Image by Jen Causey)

Nutrition Information

Serving size: 1 egg, ½ cup quinoa, ¼ cup spinach, ¼ cup tomatoes & 1 1/4 oz. feta

Calories 373, Fat 23g, Saturated Fat 8g, Cholesterol 241mg, Carbohydrates 25g, Total Sugars 2g, Added Sugars 0g, Protein 18g, Fiber 4g, Sodium 592mg, Potassium 556mg