Ingredients
Scale
						
- 3 large eggs
- 1 tsp butter or olive oil
- Salt and black pepper
- 1 avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup microgreens or lambs lettuce
- Optional: slice of whole grain or sourdough bread
Instructions
- Make the Scrambled Eggs: Whisk the eggs in a mixing bowl. Heat a skillet over low heat, add butter or oil, and pour in the egg mixture. Cook gently until softly set, seasoning with salt and pepper.
- Prep the Veggies: While the eggs cook, slice the avocado, cucumber, and cherry tomatoes. Rinse microgreens under cold water.
- Assemble the Bowl: Place scrambled eggs in the center of a bowl. Artfully arrange avocado slices, cherry tomatoes, cucumber, and microgreens around the eggs. Serve with a slice of whole grain or sourdough bread.
- Finish & Serve: Add chili flakes if desired and drizzle with olive oil before enjoying.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 210mg
Keywords: Use fresh ingredients for optimal flavor. Experiment with toppings like feta cheese or salsa for added flair. For meal prep, make multiple servings in advance.
