2 teaspoons olive oil

1 small clove garlic, minced

2 cups spinach

1/2 cup halved cherry or grape tomatoes

1/4 avocado, sliced

1/2 cup Everything Bagel Potatoes

1 to 2 eggs (fried, scrambled, soft-boiled, or your preference)

Sea salt and freshly ground black pepper, to taste

Sprinkle of feta cheese or nutritional yeast, optional

Fresh herbs such as parsley, chives, or basil, if desired

Salsa or hot sauce, optional

Cook Mode Prevent your screen from going dark

In a small skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds.
Add the spinach and tomatoes to the skillet and cook, stirring frequently, until softened, about 2 to 3 minutes.
While the veggies are cooking, prepare the eggs according to your preferred style (fried, scrambled, or soft-boiled).
In a bowl, combine the cooked potatoes, spinach, tomatoes, avocado, and eggs.
Season with sea salt and freshly ground black pepper to taste.
Garnish with optional feta cheese or nutritional yeast and fresh herbs if desired.
For extra flavor, sprinkle some Everything Bagel seasoning on top and add a few dashes of hot sauce or salsa, if preferred.
Serve warm and enjoy!

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a microwave for 1-2 minutes or on the stovetop in a skillet over low heat.
Customize the bowl by adding other vegetables like bell peppers, mushrooms, or onions.
For a vegan version, skip the eggs and use a plant-based cheese or nutritional yeast.
This recipe is naturally gluten-free, just ensure to use gluten-free seasoning if needed.