Eggs with Avocado and Sautéed Veggies | 10 mins Breakfast

2 min read

This is my favorite go-to breakfast for my usual mornings.

It's fast, wholesome, nutritious, satisfying and will leave your stomach feeling cozy but full for a few hours.

Perfect for health-conscious individuals seeking a nutrient-dense meal that's both delicious and simple to prepare. This eggs and avocado breakfast recipe offers a delightful balance of proteins, fiber, healthy fats that can be customized with your favorite greens and vegetables and served alongside toasted sourdough bread for a complete and satisfying dining experience.

Avocado cut in half on a pink background

Recipe for Eggs with Avocado and Sautéed Veggies

1 serving

Time 10 minutes

Ingredients for Eggs with Avocado

½ zucchini, chopped

½ red pepper, chopped

1 tomato, diced

½ onion, diced

2 eggs, whisked

1/3 avocado

1 tbsp lemon juice

Greens of your choice

Flax seeds

Olive oil

Salt and pepper

Optional:

Serve it with a good/fresh or toasted sourdough bread
I like to add a lot of greens, you can use anything you have available, I love cilantro, but you can use parsley/baby spinach/sprouts etc.

Instructions

Prepare and chop your veggies
Mash avocado, add lemon juice, salt and pepper + mix in the greens. Spread the mixture on your bread or use your omelet as a wrap and serve the avocado and vegetables wrapped inside.
Whisk the eggs before you add them to the pan. You can be creative and do your eggs as you like them - I always prefer omelet/frittata because it's easier to eat when serving on a bread.
Heat a pan and sauté chopped vegetables briefly until caramelized but still crunchy
Top with more greens and flax seeds and enjoy!