Happy Thursday friends!
This week has been flying by and today was one of those random days off that I get to enjoy as a personal trainer. I used the extra time to get some bomb recipes ready to share, tortured my thighs and abs with a home Barre workout, and caught up on laundry and cleaning.
Derrick and I are going out of town for my birthday this weekend and we both have days packed full leading up to then, so this afternoon was devoted to getting us ready for the following week.
While we are well into the afternoon here in the PST, I knew I needed to share this super easy and quick breakfast I inhaled this morning!
As you already know, I love turning dinner left overs into a killer breakfast with the help of some eggs, and this morning was no different.
I had some left over brown rice and a dozen farm fresh eggs calling my name after some morning yoga, so I got to work. When I say farm fresh, I mean hand delivered from Derricks families chickens in Southern Oregon to our front door and I couldn’t be more thrilled!
I grabbed a bag of spinach I need to get through, tossed it all in a skillet and just like that, breakfast was ready!
Quick and Easy Superfood Breakfast
- 1 Tbs. Extra Virgin Olive Oil
- 1 Whole Egg
- 2 Egg Whites
- 1/2 C Raw Spinach
- 1/4 C Cooked Brown Rice
- 1/4 Medium Avocado Sliced
Heat a medium sized skillet over medium heat with the olive oil. Add the brown rice and let cook for 1-2 minutes. Scramble the egg whites with the whole egg and add to brown rice in pan. After another 1-2 minutes, the eggs wont be fully cooked, add the spinach and let cook down for 3-4 minutes. Continue scrambling and stirring eggs until spinach is fully cooked. Serve with the sliced avocado, and enjoy!