Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies
Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies is the perfect way to kick-start your day. This energizing dish brings together fluffy scrambled eggs, creamy avocado, and a medley of fresh veggies, including vibrant cherry tomatoes and crunchy cucumber. Not only is it quick to prepare in just 15 minutes, but it’s also packed with nutrients to keep you satisfied throughout the morning. Enjoy this colorful bowl with a side of sweet blueberries and your favorite coffee for a wholesome breakfast experience that can easily transition into lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
- Sliced avocado
- 56 cherry tomatoes, halved
- Cucumber, sliced
- Handful of microgreens
- 1 slice rustic or sourdough bread
Instructions
- In a bowl, whisk eggs with salt until combined.
- Heat butter or olive oil in a non-stick skillet over low heat.
- Pour in the eggs and stir continuously until they are soft and creamy. Season with pepper.
- Optionally toast the bread until golden.
- Assemble by placing scrambled eggs in a bowl and arranging the veggies around them.
- Garnish avocado with salt and serve with toast and fresh blueberries.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 370mg