Cloud Egg and Spinach Breakfast with Avocado
Nutritional Information
Light whipped (cloud) eggs folded with sautéed spinach, served with sliced avocado — a fluffy, whole-food keto breakfast with minimal added fat.
This recipe is originally for 1 servings. How many are you cooking for today?
- 3 larges eggs, separated
- 1 cup fresh spinach, wilted
- 1 medium ripe avocado, sliced
- 1 teaspoon black pepper
- 1 clove garlic, finely minced
Preheat oven to 450°F (230°C). Whisk egg whites until soft peaks form. Gently fold in a pinch of black pepper.
Spoon egg-white fluff onto a lined baking sheet, make a small well in each and gently place the egg yolks into the wells.
Bake 3–5 minutes until whites are set and yolks are slightly jammy. While eggs cook, quickly wilt spinach with garlic in a dry skillet until softened.
Top wilted spinach with cloud eggs, serve with sliced avocado on the side.
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