Egg and Lentil Breakfast Bowl
Ingredients
- 4 large eggs
- 1/2 cup cooked lentils
- 1/2 cup sautéed spinach
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet and sauté spinach.
- Add cooked lentils and stir until warm.
- Fry or poach eggs and serve on top.
- Reheat as needed.
Notes
- Protein: 28g
- Carbohydrates: 18g
- Calories: 320