I am in love with breakfast bowls. They are a delicious way to eat more vegetables, and we all know we should eat more than we do. What I love about them is how versatile they are. You can use pretty much any vegetables you have in your fridge, toss a fried egg on top and voila! For this particular recipe, I used what was in my fridge, which is spring vegetables. Since it is that time of the year you will probably have these in your fridge too.
For this particular recipe, I use 3 stalks of asparagus, 2 tablespoons diced onion, 1 bell pepper, 5-8 grape tomatoes, a handful of baby spinach, 1 egg, and half a haas avocado. Preheat a large skillet and add a tablespoon of butter or avocado oil. Cut off and throw away the bottom inch of your asparagus stalks, then cut into 1 inch long pieces. Add to the skillet and cover with a lid for 3-4 minutes. Stirring a couple times for even cooking. Chop bell pepper into bite size pieces and dice onion. Add onion into skillet and cook for two minutes uncovered. Next up, add your bell pepper and tomatoes and cook for about 5 minutes. Finally, add spinach and salt, stir in, then move vegetables to one side of the skillet to make room for your egg. Crack the egg into the skillet, top with a little salt and pepper, and cook until desired doneness.
To make your bowl pretty, first put the vegetables into your bowl, then top with the egg. Cut your avocado in half and twist apart. Use the side that does not have the seed, slice in the skin with a knife and remove with a spoon into your bowl.