Veggie & Egg Scramble with Avocado

Name: Veggie & Egg Scramble with Avocado
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 eggs (or 3 egg whites + 1 whole egg); 1 cup fresh spinach (or kale); ½ cup cherry tomatoes, halved; ¼ cup diced onion or bell pepper; 1 tsp olive oil (or avocado oil); ½ avocado, sliced; Salt, pepper, and herbs (like basil or parsley) to taste

Eggs scrambled with spinach, tomatoes and peppers, topped with avocado — a savory, protein-rich breakfast that keeps blood sugar steady.

1 serving
Prep 5 min
Cook 10 min
Ready in 15 min
About 17 g protein

An egg dish filled with wilted spinach and diced tomatoes on a white plate

A savory breakfast is one of the simplest ways to avoid the morning sugar crash. Here's why this one works:

Protein + healthy fats + fiber = a balanced start that keeps blood sugar stable.
Vegetables first thing in the morning set the tone for the day (and help flatten glucose response).
Avocado adds creaminess and extra healthy fat to keep you satisfied.

— Kristen

Ingredients

2 eggs (or 3 egg whites + 1 whole egg)
1 cup fresh spinach (or kale)
½ cup cherry tomatoes, halved
¼ cup diced onion or bell pepper
1 tsp olive oil (or avocado oil)
½ avocado, sliced
Salt, pepper, and herbs (like basil or parsley) to taste

Nutrition per serving

Calories: 370
Protein: 17 g

Serving: 1 plate. Estimated from USDA values for the ingredients listed, so your numbers will vary with the brands you use.

Instructions

Heat olive oil in a nonstick pan over medium heat.
Add onion/pepper and cook until softened (2–3 minutes).
Stir in spinach and tomatoes; cook until wilted.
Crack eggs directly into the pan and scramble gently with the veggies. Cook until eggs are set.
Plate the scramble and top with avocado slices.
Season with salt, pepper, and fresh herbs.