Description
A delicious and nutritious breakfast bowl featuring scrambled eggs and fresh avocado, perfect for a quick morning meal.
Ingredients
Scale
- 2 large eggs (free-range recommended)
- ½ ripe avocado, sliced or cubed
- ¼ cup cherry tomatoes, halved
- 2 tablespoons chopped red onion
- 1 tablespoon olive oil
- ½ cup cooked quinoa or brown rice (pre-cooked)
- Salt and pepper to taste
- Optional: 1 tablespoon chopped fresh cilantro or parsley
Instructions
- Prepare your grain base. If using leftover quinoa or rice, warm it slightly in the microwave for 30 seconds. Arrange in the bottom of a wide, shallow bowl.
- Crack two eggs into a bowl and whisk until combined. Season with salt and pepper. Heat olive oil in a non-stick pan over medium heat. Pour in the eggs and cook, gently folding until just set, about 2-3 minutes.
- Place the scrambled eggs atop your grain base. Arrange sliced avocado alongside the eggs. Add halved cherry tomatoes and sprinkle with chopped red onion.
- Drizzle with olive oil or hot sauce if desired. Sprinkle with fresh herbs and add any additional toppings like microgreens or lime juice.
Notes
For meal prep, store chopped vegetables in airtight containers for up to 3 days. Cooked grains can be refrigerated for up to 5 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg
Keywords: breakfast, healthy, eggs, avocado, quick meal