Ingredients
Scale
- 23 eggs
- 1 tsp butter or olive oil
- Salt & black pepper
- Avocado (thinly sliced)
- Cup cherry tomatoes (halved)
- Cup cucumber (sliced)
- Cup microgreens or lambs lettuce
- 1 slice whole grain or sourdough bread
Instructions
- In a mixing bowl, crack the eggs and whisk until fully combined.
- Heat a non-stick skillet over low heat; add butter or olive oil.
- Pour in the eggs and cook gently, stirring occasionally until softly set. Season with salt and pepper.
- Prepare the veggies: slice avocado, halve cherry tomatoes, slice cucumber, and rinse microgreens.
- Assemble the bowl by placing scrambled eggs in the center, then arranging veggies around them.
- Serve with a slice of whole grain or sourdough bread on the side.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 600mg