Fresh Breakfast Power Bowl 

Ingredients

For the scrambled eggs

• 2–3 large eggs

• 1 tbsp butter (or olive oil)

• Salt & pepper to taste

• Optional toppings: chopped parsley, chili flakes

Fruits & veggies

• 1 cup fresh blueberries

• 4–5 fresh strawberries, stems removed

• 1 kiwi, peeled and sliced

• ½ avocado, sliced

• 1 handful of kale or lettuce

• 4–5 cherry tomatoes, halved

Optional dressing for the greens

• 1 tsp olive oil

• ½ tsp lemon juice

• A pinch of salt & pepper

Instructions

1. Make the scrambled eggs

1. Crack the eggs into a bowl and whisk until smooth.

2. Heat butter in a non-stick pan over low to medium heat.

3. Pour in the eggs and stir gently with a spatula.

4. Cook slowly until soft, fluffy, and creamy.

5. Season with salt and pepper.

6. Add chili flakes or parsley if you want extra flavor.

2. Prepare the fruits

• Rinse blueberries and strawberries.

• Remove strawberry stems.

• Peel and slice the kiwi.

• Slice half an avocado.

3. Prepare the greens

• Wash kale/lettuce well.

• Combine with cherry tomatoes.

• Drizzle lightly with olive oil, lemon, salt, and pepper if desired.

4. Assemble the bowl

1. Place scrambled eggs on one side of the plate.

2. Add the salad greens with cherry tomatoes.

3. Arrange blueberries, strawberries, kiwi slices, and avocado slices neatly around the plate.

4. Serve immediately while the eggs are still warm.

5. Serve

• Enjoy as a fresh, balanced breakfast full of vitamins, fiber, and protein.