breakfast

Scrambled Eggs with Whole Wheat Toast and Avocado

Name: Scrambled Eggs with Whole Wheat Toast and Avocado
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 1 serving
Ingredients: 3 pcs eggs; 2 slices whole wheat bread; 0.5 pcs avocado; 100 g tomato; 10 g butter; 1 g salt; 0.5 g black pepper

Fluffy scrambled eggs with creamy avocado and whole wheat toast, topped with fresh tomato slices

No ratings yet

high-proteinvegetarian

Prep 10mCook 8mTotal 18m

Inicia sesión para guardar esta receta

Scrambled Eggs with Whole Wheat Toast and Avocado is a breakfast recipe ready in about 18 minutes. Each serving has approximately 528 kcal, 40g protein, 54g carbs, 18g fat. It fits a high-protein and vegetarian diet.

Instructions

Toast the whole wheat bread until golden brown
Dice the tomato and set aside
Crack eggs into a bowl and whisk with salt and pepper
Melt butter in a non-stick pan over medium heat
Pour eggs into the pan and stir gently until scrambled and cooked through, about 3-4 minutes
Slice the avocado and arrange on the toast
Top toast with scrambled eggs
Garnish with fresh tomato slices and serve immediately

Reseñas0 en total

Aún no hay reseñas — sé el primero en probar esta receta.

Recetas relacionadasVer todos los recetas de high-protein →

breakfast

Scrambled Eggs with Whole Wheat Toast and Avocado

Protein-Packed Quinoa Bowl

Greek Yogurt Parfait with Berries and Granola

Vietnamese Beef Banh Mi Bowl

Oatmeal with Berries and Almonds

Sustainable Salmon Quinoa Bowl

Hard-Boiled Eggs with Cheddar Cheese and Almonds