Green Egg & Spinach Power Bowl
A nutrient-dense breakfast inspired by Whole30 reset meals, featuring hard-boiled eggs and spinach for sustained energy. This American-inspired Whole30 recipe, ready in about 27 minutes, pairs large eggs, baby spinach, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large eggs
- 2 cups baby spinach
- 1/4, sliced avocado
- 1 tsp olive oil
- 1/4, juiced lemon
- pinch sea salt
- pinch black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Place 2 large eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat to low, cover, and simmer for 10 minutes. Immediately transfer eggs to ice water for 5 minutes to cool, then peel and slice in half.
- Step 2: Heat 1 tsp olive oil in a non-stick skillet over medium heat. Add 2 cups baby spinach and cook for 1-2 minutes until wilted and bright green, stirring frequently.
- Step 3: Toss wilted spinach with 1/4 lemon juice, pinch sea salt, and pinch black pepper. Arrange on a plate, top with sliced hard-boiled eggs and 1/4 sliced avocado, then drizzle with remaining lemon juice.
