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spring vegetable breakfast bowl

Spring Vegetable Breakfast Bowl

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 1 serving


  • 1 egg
  • 1 bell pepper color of choice is fine
  • 2 tbsp diced onion
  • 5-8 grape tomatoes
  • 3 stalks asparagus
  • 1 handful baby spinach
  • 1/2 haas avocado
  • cooking fat of choice butter or avocado oil
  • salt and pepper to taste


  • 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. (You won't need the lid anymore so just place it to the side.)
  • Add bell pepper and tomatoes and cook for about 5 minutes.
  • Add spinach, stir in, then move vegetables to one side of the skillet to make room for your egg.
  • Crack the egg into the skillet and cook until desired doneness.
  • 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, remove with a spoon and add to your bowl.