Good morning all!
This is your favourite pharmacist foodie, coming to you from back home in NL, after a heck of a year away in NB pursuing my love of hospital pharmacy in a residency 🙂
Consider this a warm-up post for the goodness to come!
On that note- breakfast bowls! These were originally inspired by those unhealthy bowls of deliciousness you get at Smitty’s with all the breakfast meats in them, and the shredded potato weirdness version at Cora’s with too much broccoli. This is a clean eating edition featuring things I like, and I hope you will enjoy too! It’s a great way to use up leftover baked potatoes, and can easily be adapted for meal prep. As always, feel free to play around and make it your own, I’m just here as a guide.
Start with a leftover or pre-baked baked potato. Dice it into bite-sized pieces. Place in an oven-safe casserole dish. Add in a desired amount of chopped onion. Toss with about a tsp of olive oil and place in the oven on 375.
Proceed to scramble these eggs in a pan on the stove. (Pro tip: I used a tsp of dill infused olive oil, and it gave the eggs a lovely taste!).
Once scrambled, add in half a diced tomato, and a large handful of spinach. Keep on heat just until spinach starts to wilt.
Place back in oven for 3-5 mins until cheese is melted.
I think it’s a great way to get some veggies in in the morning. What are your thoughts?