I recently came across Panera's new menu, revamped with new breakfast and lunch bowls, encouraging customers to start the new year with a healthy diet. I love the idea of eating breakfast in a bowl; takes me back to my childhood days when all I'd eat for breakfast was cereal (boy was I missing out on other breakfast foods). When I browsed Panera's website and discovered these new bowls, Panera also encouraged their customers to try a bowl of their own at home. So of course I had to create my own.This power breakfast bowl can be varied based on your preferences but my version here provides 13g of protein to keep you full and B vitamins and iron to keep you energized until lunch. Add a slice of whole wheat toast, a piece of fruit and a cup of coffee for a well balanced, nutritious meal.
Power Breakfast Bowl
Serves 1
Ingredients
1 egg + 1 egg white
1 cup baby spinach
1/2 cup sliced baby bella mushrooms
1/8 or dash of dried rosemary
1/8 or dash of dried parsley
dash of black pepper
Cooking spray
Directions
1. Heat a non stick skillet over medium-low heat. Spray the skillet with cooking spray and add sliced mushrooms. Heat about a minute until bottom of mushrooms start to glisten, then toss. Stir occasionally until mushrooms are glistening. Sprinkle mushrooms with dried parsley and dried rosemary and toss to fully combine. Transfer mushrooms to a bowl.
2. Spray skillet again with cooking spray and add spinach over medium-low heat. Cook spinach until just wilted and transfer to bowl with mushrooms.
3. Combine egg and egg white to a separate bowl. Spray skillet with cooking spray then add eggs to skillet without breaking the yolk, and cook over low heat. Once most of egg white is opaque, cover skillet with lid and allow egg whites to fully cook. Once all of egg white is opaque and yolk is still runny, remove from skillet and transfer to bowl with mushrooms and spinach. Sprinkle with freshly ground black pepper.
Nutrition info: 146 calories, 10 g fat, 13 g protein, 3 g carb, 125 mg sodium
