Breakfast Brunch Bowl | Idaho Potato Commission

Name: Breakfast Brunch Bowl | Idaho Potato Commission
Ingredients: 1 cup arugula, raw; 1 cup spinach, raw; 1 pint lettuce, shredded (red leaf, raw); 2 tablespoons dressing (Lite balsamic with Olive Oil Vinaigrette, 4/1gal, Ken's Essentials); 1 cup blueberries, raw; 16 cherry tomatoes (red, ripe, raw, year round average); 1 cup carrots, shredded (raw); 1 pound Idaho&reg; potatoes (raw, skin); 4 large eggs (whole, raw, fresh); 1 tablespoon Coriander (cilantro) leaves, raw; 1&frac12; cups egg white (raw, fresh)

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- In a large bowl, mix the greeks, dressing, blueberries, tomatoes, and carrots together. Set aside. - Slice the potatoes into 1/4 inch circles. Heat skillet with avocado oil spray. - Cook the...

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Ingredients

1 cup arugula, raw
1 cup spinach, raw
1 pint lettuce, shredded (red leaf, raw)
2 tablespoons dressing (Lite balsamic with Olive Oil Vinaigrette, 4/1gal, Ken's Essentials)
1 cup blueberries, raw
16 cherry tomatoes (red, ripe, raw, year round average)
1 cup carrots, shredded (raw)
1 pound Idaho&reg; potatoes (raw, skin)
4 large eggs (whole, raw, fresh)
1 tablespoon Coriander (cilantro) leaves, raw
1&frac12; cups egg white (raw, fresh)