Savory Egg Scramble with Melon-Milk Smoothie Bowl

• 2 cups cantaloupe melon⇄
• 1 cup milk (or plant-based alternative)⇄

Cube the melon into small pieces and measure out the milk. Set aside for blending.

💡 Chill the melon in the fridge beforehand for a cooler, more refreshing smoothie bowl.

• 12 large eggs⇄
• 2 cups spinach⇄
• 1 tbsp olive oil⇄

Crack the eggs into a bowl and whisk until fully combined. Roughly chop the spinach and set aside.

💡 Whisk the eggs with a fork for a fluffier texture when cooked.

• 2 cups cantaloupe melon⇄
• 1 cup milk (or plant-based alternative)⇄

Add the cubed melon and milk to a blender. Blend on high for 1-2 minutes until smooth and creamy, then pour into serving bowls.

💡 If the smoothie is too thin, add a few more melon cubes to thicken it up.

• 1 tbsp olive oil⇄
• 2 cups spinach⇄
• 12 large eggs⇄

Heat a non-stick skillet over medium heat at 160°C, add olive oil, and sauté the spinach for 2-3 minutes until wilted. Pour in the whisked eggs and stir gently with a spatula for 3-5 minutes until soft curds form and eggs are just set, with a slightly glossy appearance.

💡 Keep the heat moderate to avoid overcooking the eggs; they should remain tender and slightly underdone when removed from heat as they continue to cook.

Remove the egg scramble from the skillet and divide evenly into serving bowls. Ensure the smoothie bowls are ready to serve alongside.

💡 Serve immediately to enjoy the eggs while warm and the smoothie while fresh.