Easy Breakfast Bowl

Posted on: October 17, 2022. Updated on: July 11, 2023.

by Carolina Gelen

3.9 / 5. from 7

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A fun breakfast recipe made after challenging myself to clean the fridge after a trip away from home. I had some carrots, snap peas, a little bit of yogurt and some pita scraps. Put those all together to make a delicious, satiating breakfast bowl.

Easy Breakfast Bowl

3.9 / 5. from 7

Click to vote

Servings: 1
Prep: 20 minutes
Cook: 10 minutes

Ingredients

  • 1 to 2 pitas, cut into triangles
  • 2 teaspoons caraway seeds
  • 1/4 teaspoon cayenne
  • 1/2 medium carrot, thinly sliced
  • 5 to 10 snap peas, sliced
  • 1 teaspoon soy sauce
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1/2 cup Greek yogurt
  • 1 to 2 garlic cloves, grated
  • Kosher salt

Instructions

  1. Heat the oven to 375°F (190°C).
  2. Add the pita triangles to a baking sheet lined with parchment paper. Drizzle the pita with a few tablespoons of olive oil. Evenly sprinkle salt on top, add the caraway seeds and cayenne. Toss to combine. Roast for 7 to 10 minutes, until crunchy and golden brown.
  3. Bring a small pot of water to a boil. Add the eggs. Set a 6 minute timer (for a runny yolk). After 6 minutes, remove the eggs and add them to a bowl of ice cold water. Peel the eggs to serve.
  4. Microwave the carrot and snap peas for 1 minute to soften. Add the soy, a pinch of salt, lemon zest, lemon juice and toss to combine.
  5. Combine the yogurt with a pinch of salt, and garlic. Mix to combine.
  6. To serve, add the yogurt in a shallow bowl. Place the pita, carrot snap pea salad, and egg on top. Serve right away.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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