by Ellen Adams
Now that fall is here, let’s change up your breakfast routine to amp up the vitaminsand increase your energy! This breakfast bowl is part of a wonderful trend in combining healthy ingredients to create a personalized meal. Add your own favorite healthy ingredients to the bowl, like mushrooms, onions, turkey sausage, or avocado for a different flavor burst every morning.
Serves 2
INGREDIENTS
1 sweet potato
1/2 red pepper (sliced into strips)
2 handfuls fresh spinach
2 Tbsps walnuts
2 eggs
1/4 Cup feta cheese
Olive oil
Salt
Pepper
DIRECTIONS
1. Scrub the sweet potato and pierce the skin with a fork.
2. Wet a piece of paper towel and wrap the potato in it. Microwave the potato until soft, approximately 3-4 minutes.
3. Cut the potato into cubes. You do not have to peel the potato—many nutrients are in the skin. Divide the sweet potato cubes between 2 bowls.
4. Put 1-2 tsps of olive oil in a skillet, Sauté the red peppers and spinach for 3 minutes or until the spinach starts to wilt. Divide the peppers and spinach between the bowls.
5. Using the same skillet, fry 2 eggs (over easy, scrambled…your choice!) Place each cooked egg on top of the vegetable mixture in each bowl.
6. Sprinkle the walnuts and theFeta cheese over each bowl and enjoy!
Ellen Adams is a personal chef in the Webster area. She is a military veteran and was a contestant on the Food Network cooking show “Chopped!” She leads a program for fellow veterans called Cooking with Heroes, which provides participants the opportunity to learn to prepare nutritionally complete, cost-efficient, and delicious meals using fresh produce, partially sourced from the EquiCenter farm in Honeoye Falls, where it is housed.
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