Avocado & Soft-Scrambled Egg Breakfast Bowl
Nutritional Information
A simple, whole-food keto breakfast bowl featuring ripe avocado, softly scrambled eggs and fresh greens for a filling low-carb start with minimal added fat (eggs and avocado provide the fat).
This recipe is originally for 1 servings. How many are you cooking for today?
- 1 medium ripe avocado
- 3 larges pasture-raised eggs
- 1 cup baby spinach, packed
- 6 eachs cherry tomatoes, halved
- 1 tablespoon raw sunflower seeds (light sprinkle)
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Halve the avocado, remove the pit and scoop into a bowl; slice or roughly mash to preferred texture.
Whisk eggs lightly with a pinch of salt. Heat a nonstick skillet over medium-low heat (no added oil). Pour eggs into pan and stir gently until soft curds form; remove from heat while still slightly moist.
Place scrambled eggs next to the avocado. Add spinach and cherry tomatoes to the bowl; the residual warmth will slightly wilt the spinach.
Sprinkle raw sunflower seeds, season with salt and pepper, and serve immediately.
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