Protein-Packed Breakfast Hummus Bowl
By Suzy Karadsheh
Category
Breakfast
Cuisine
American/Mediterranean
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 Minutes
On mornings when you need to fuel-up, start off strong with a protein-packed breakfast bowl! A fresh and satisfying way to begin a busy day, these bowls layer creamy hummus, fluffy scrambled eggs, and a bright, zesty salad, perfect with warm pita on the side!
Ingredients
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1 Roma tomato, chopped
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1 Persian cucumber, chopped
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1 avocado, chopped
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3 radishes, sliced or chopped
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1/2 cup fresh parsley, chopped
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1 teaspoon za’atar
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Kosher salt
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Black pepper, freshly ground
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1/2 lemon, juiced
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Early Harvest Greek Extra Virgin Olive OIl
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4 eggs
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3 tablespoons plain Greek yogurt
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2 cups hummus
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Pita bread, to serve
Directions
Make the salad topping. In a medium bowl, combine the tomato, cucumber, avocado, and radishes. Add the parsley and season with za’atar and a big pinch each of kosher salt and black pepper. Add the lemon juice and a drizzle of olive oil. Toss to combine.
Cook the eggs. In a nonstick skillet, heat about 1 tablespoon olive oil over medium. Crack the eggs into the oil and scramble. Just before they are set add 2 to 3 tablespoons of plain Greek yogurt and stir until the eggs are cooked through. Season with a pinch each of salt and pepper.
Assemble the breakfast hummus bowls. In a large bowl (or 4 individual smaller bowls), spread the hummus and top it with the scrambled eggs. Spoon the salad on top. If you like, finish with a sprinkle more za’atar and a little olive oil. Serve with warm pita bread.
Nutrition
Calories 367, Fat 23.6 grams, Monounsaturated Fat 11500 milligrams, Sodium 543 milligrams, Sugar 2 grams, Calcium 113 milligrams, Carbs 25.7 grams, Saturated Fat 4.3 grams, Trans Fat 0.02 grams, Potassium 727.3 milligrams, Vitamin A 28.4 milligrams, Iron 5 milligrams, Protein 18.1 grams, Polyunsaturated Fat 6200 milligrams, Cholesterol 164.2 milligrams, Fiber 11.8 grams, Vitamin C 25.2 milligrams