• 3 eggs
• 1/8 cup plain Greek yogurt
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon olive oil
• (2-ounce) baby spinach
• 4-6 pc cherry tomatoes, halved
• 1/4 cup feta cheese
• 2 oz. (Thawed) OTC Beef/Lamb Gyro Slices
• 2oz. pre-cooked cubed roasted potato pieces
• 1oz. drizzled GDF Harissa sauce
In a large bowl whisk together eggs, Greek yogurt, onion powder, granulated garlic, salt, and pepper. Set aside. In a large skillet heat olive oil and add spinach. Cook spinach until it is slightly wilted, 2-3 minutes. Add in cherry tomatoes and cook until tomatoes are softened, 2-3 minutes Stir in egg mixture and cook until the eggs are set, about 7-9 minutes. Stir the eggs as they cook so they turn out scrambled. Once the eggs are set stir in the feta and chopped gyro pieces and cook until heated through. Heat potatoes according to cooking instructions and assemble the breakfast bowl. Layer bowl with potatoes, topped with scrambled egg mixture and drizzle with harissa sauce. Serve and Enjoy!
