Breakfast Scramble
A protein-packed egg scramble loaded with sauteed veggies and creamy avocado that actually keeps you full until lunch.
- Prep Time
- 5 min
- Cook Time
- 10 min
- Total Time
- 15 min
- Servings
- 1 serving
For a long time, breakfast for me meant grabbing something quick and being hungry again by mid-morning. This scramble changed all of that. It's packed with protein, veggies, and healthy fat, and it genuinely keeps my brain and body going until lunchtime rolls around.
The first time I started eating this regularly, my body was legitimately confused — it was well past noon and I still wasn't hungry. I honestly never knew I could fall this hard for avocado until I started putting it on top of my eggs every morning. Consider me an avocado lifer.
It's a simple one, but simple is exactly what a good breakfast should be.
Ingredients
- 1 tablespoon coconut oil
- 1 clove garlic, minced
- 1/2 cup diced veggies (onions and peppers work great)
- 2 organic free-range eggs
- 1/2 cup egg whites
- 1/2 avocado
- salt and pepper, to taste
Instructions
- 1Heat the coconut oil in a small skillet over medium heat. Add the diced veggies and garlic, and saute until tender.
- 2Whisk together the eggs and egg whites in a bowl. Pour into the pan, reduce heat to low-medium, and cook, stirring occasionally, until the eggs are cooked through.
- 3Sprinkle with salt and pepper, and spoon onto a plate. Slice the avocado and serve on top.
Storage & Reheating
I dice a big batch of onions and peppers ahead of time and keep them in an airtight container in the fridge for the week — it makes throwing this together in the morning so much faster.
