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breakfast salad with egg berries and feta

Breakfast

Breakfast Salad with Egg, Berries & Feta

If you like breakfasts that feel fresh but still grounding, this salad delivers. The combination of greens, egg, and nuts gives structure, while the fruit adds lift. It’s an easy way to start the day without overthinking it.

Nutrition Facts
Kcal 486
Protein 19 g
Carbs 22 g
Fat 36 g
Fiber 7 g
Recipe Details
Prep Time10
Servings1
CuisineAmerican
MealBreakfast
DifficultyEasy
AllergensNuts, Eggs, Dairy

Ingredients

  • 2 oz raspberries, frozen (56 g)
  • 2 oz blueberries, frozen (56 g)
  • 1 egg
  • ½ red onion
  • 1 oz mixed nuts, unroasted and unsalted (28 g)
  • 1 oz spinach (28 g)
  • 1 oz feta cheese, crumbled (28 g)
  • 1 tablespoon (olive) oil (10 ml)
This dish naturally combines protein, fats, and fiber from different ingredients. That mix affects how steady and filling the salad feels while eating.

Preparation

  1. Thaw the raspberries and blueberries.
  2. Boil the egg for 6–8 minutes until hard-boiled. Rinse the egg with cold water, peel it, and cut it into quarters.
  3. Slice the onion into half rings.
  4. Chop the nuts roughly.
  5. Add the spinach to a bowl and divide the raspberries, blueberries, egg, and onion over it.
  6. Crumble the feta over the salad, sprinkle with nuts, and drizzle with oil.
  7. Season the breakfast salad with salt and pepper.
FitChef Tip: Slice the onion thin to keep its sharpness present but balanced rather than overpowering.

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