Mix up breakfast with this savory Italian breakfast bowl recipe! Ready in 30 minutes and made with minimal ingredients, these bowls are packed full of protein, fiber, and flavor.
As much as I love oatmeal for breakfast, I love a savory breakfast, and although you can certainly make savory oatmeal bowls, these farro-filled Italian breakfast bowls are a fun twist on a favorite.
If you’ve never tried it, farro is an ancient Italian grain and one of the highest protein grains. It has a chewy texture and nutty flavor, and works well in everything from soups to salads, and also works well for breakfast. While you can use it to make a sweet breakfast bowl, I think it works well with eggs and is the perfect base for these poached egg breakfast bowls.
Why You’ll Love It
- High in Protein – The combinations of farro, eggs, and prosciutto ensures that each bowl contains over 35 grams of protein.
- High in Fiber – These grain and veggie-loaded bowls contain 6 grams of fiber per serving.
- Versatile – You can mix and match the grain, vegetables, and toppings to make the bowls suit your personal needs.
Ingredients + Substitutions
- Farro – To add some complex carbohydrates. If you can’t find farro, you can wheat berries or quinoa instead.
- Eggs – To add some protein. While the recipe calls for poached eggs, you can make scrambled eggs or fried eggs if preferred.
- Prosciutto – To add some more protein. If you don’t have prosciutto, you can use capicola or salami, or cook some regular bacon instead.
- Ricotta Cheese – To add some more protein and healthy fats.
- Veggies – A combination of tomatoes and spinach to add some micronutrients and fiber. If you don’t like spinach, kale will also work well.
- Olive Oil – To cook the veggies.
- Salt and Pepper – To season.
- Pesto – To add flavor, although optional. I used homemade fresh basil pesto but you can use store-bought if preferred.
- Fresh Herbs – A bit of fresh parsley and basil to serve, although optional.
Dietary Adaptions
To Make it Gluten-Free: Swap the farro for quinoa.
To Make it Dairy-Free: Omit the ricotta cheese.
Red’s Nutrition Tip
Eating a high-protein breakfast can help to balance blood sugar, stabilize energy, and minimize cravings throughout the day. Plus, eating enough protein at breakfast can help to ensure you are reaching your optimal daily protein needs. The combination of high-protein breakfast foods, such as eggs and prosciutto, is a great way to create a healthy and protein-packed meal.
Serving Suggestions
These Italian breakfast bowls are a well-balanced meal idea complete with protein, carbohydrates, fiber, and healthy fats. If you want to add more micronutrients, I suggest serving them with a side of fresh fruit, such as berries, orange slices, or sliced pear.
Storage
To Refrigerate: Once cooked and cooled, the farro, veggies, and poached eggs can be stored fully assembled or individually in separate airtight containers for up to 4 days.
To Freeze: The cooled farro and veggies can be stored in airtight containers in the freezer for up to 3 months. The poached eggs cannot be frozen.
To Reheat: Once frozen, the farro and veggies can be reheated in the microwave for 1-2 minutes. The poached eggs can be reheated in a pot of simmering water by gently submerging them in the water for 30–60 seconds or warmed through before removing them with a slotted spoon.
More Italian Breakfast Recipes:
Print
Italian Breakfast Bowl
With 36 grams of protein and 6 gram of fiber, these Italian-inspired egg breakfast bowls are a filling and healthy way to start the day.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 2 bowls 1x
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Category: Breakfast
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Method: Stovetop
Prep Time:
Yield:
Category:
Method:Ingredients
- 3/4 cup farro, uncooked
- 4 eggs
- 4 slices prosciutto
- 1/4 cup ricotta
- 1 tablespoon olive oil
- 1 cup cherry tomatoes
- 2 cups spinach
- Salt
- Black pepper
- Fresh herbs, such as basil or parsley, to serve
- Pesto, to serve (optional)
Instructions
- Place the farro in a fine mesh colander, rinse it under colder water, and then strain off excess water. Fill a medium pot with well-salted water, bring to a boil, add farro, lower the heat, and simmer uncovered according to package directions (see notes section below), stirring occasionally, until the farro is tender but pleasantly chewy. Once cooked, drain and set aside.
- In a small pan on medium-high, warm the olive oil, then add the cherry tomatoes, and cook for 2-3 minutes until they begin the blister on the bottom, then give them a good shake in the pan, and cook for another 1-2 minutes. Add the chopped spinach and cook for a final 1 minute, stirring frequently, until the cherry tomatoes begin to break and the spinach has wilted.
- Bring a separate medium pot of water to a boil, then reduce the heat to low. While waiting for the water to boil, crack an egg into a small bowl or ramekin.
- Once the water is boiling, add 1 tablespoon of vinegar to the water (optional) and stir the water so that it moves in a circular motion. Gently drop the egg into the water, working one egg at a time, give the water another gentle stir, and cook for 4 minutes. Once cooked, scoop the eggs out with a slotted spoon, and remove any excess water.
- Once everything is cooked, fill each bowl with a layer of cooked farro, cooked tomatoes and spinach, two slices of prosciutto, poached eggs, and a dollop of ricotta. Add a drizzle of pesto (optional), and sprinkle with salt, pepper, and fresh herbs to serve.
Notes
To Cook Farro: Farro cooking times vary based on the type of farro used. Pearled farro cooks in 10 to 20 minutes; semi-pearled farro cooks in 20 to 30 minutes; and whole farro cook in 30-40 minutes.
Nutrition
- Serving Size: 1 bowl
- Calories: 548 calories
- Sugar: 3 grams
- Fat: 22 grams
- Carbohydrates: 51 grams
- Fiber: 6 grams
- Protein: 36 grams
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