Toast with avocado and tomatoes
Ingredients:
2 slices of whole grain bread
1 ripe avocado
1 tomato, sliced
Salt and pepper to taste
Optional: red pepper flakes, fresh herbs, or balsamic glaze for garnish
Instructions:
Toast the slices of whole grain bread until they reach your desired level of crunchiness. While the bread is toasting, cut the ripe avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until it reaches your desired consistency. Add salt and pepper to taste.
Once the toast is ready, spread the mashed avocado evenly onto each slice.
Top the avocado-covered toast with slices of fresh tomato. Sprinkle with a little more salt and pepper, and garnish with red pepper flakes, fresh herbs, or a drizzle of balsamic glaze if desired.
Spinach and feta cheese omelette
Ingredients:
4 large eggs
1 cup fresh spinach, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
In a small bowl, whisk the eggs together with salt and black pepper.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chopped spinach to the skillet and cook for 2—3 minutes, until the spinach is wilted. Pour the whisked eggs over the spinach in the skillet. Cook the omelette for 2—3 minutes, or until the edges start to set. Sprinkle the crumbled feta cheese over one half of the omelette. Carefully fold the other half of the omelette over the cheese. Cook for another 2—3 minutes, or until the eggs are fully set and the cheese is melted. Slide the omelette onto a plate and serve hot.
Quinoa breakfast bowl with b
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