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gluten free protein breakfast bowl

Gluten Free Protein Breakfast Bowl

This recipe is gluten free, dairy free, peanut, tree nut, and soy free. It makes enough for one adult serving, or two toddler breakfasts. Multiply the recipe according to how many people you're serving.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Calories 201 kcal
Author Jereann Zann - Celiac Mama

Ingredients

  • 1/3 cup cooked quinoa
  • 6 organic cherry tomatoes
  • 1 cup organic spinach
  • Salt to taste
  • Pepper to taste
  • 1 tsp olive oil
  • 1 egg or 2 eggs if you're making it for two children
  • Sliced avocado

Instructions

  1. Heat one large pan over medium heat, adding 1/2 tsp of olive oil.
  2. Take out your ingredients, cut the tomatoes in half, wash your spinach and set your egg to the side.
  3. Add the spinach and tomatoes to the pan, spread one on each side.
  4. Cook for 2 minutes until the spinach starts to wilt.
  5. Add the tomatoes to the spinach pan, and add salt and pepper to taste.
  6. Add your egg to the pan and cook it to your liking. We prefer it over medium, and so we flip it half way through but you can scramble the eggs if you prefer.
  7. Line a bowl with re-heated quinoa and your cooked spinach, cherry tomatoes and egg.
  8. Slice avocado on top, sprinkle with seasoning.
Nutrition Facts
Gluten Free Protein Breakfast Bowl
Amount Per Serving
Calories 201 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 163mg 54%
Sodium 101mg 4%
Potassium 556mg 16%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 3g
Protein 10g 20%
Vitamin A 71%
Vitamin C 38.4%
Calcium 7.6%
Iron 17.8%
* Percent Daily Values are based on a 2000 calorie diet.