Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies
Start your day with a vibrant Creamy Scrambled Egg Bowl featuring Avocado, Microgreens, and Veggies. This energizing breakfast combines fluffy scrambled eggs with fresh vegetables and creamy avocado, creating a satisfying and nutritious meal. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, this bowl is easy to prepare and packed with flavor. With endless customization options, you can personalize it to suit your taste preferences while getting a healthy dose of protein and vitamins. Dive into this delightful breakfast experience that will keep you fueled throughout the day!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt & pepper to taste
- Avocado, thinly sliced
- 56 cherry tomatoes, halved
- Cucumber, sliced
- Handful of microgreens (like sunflower sprouts)
- 1 slice rustic or sourdough bread
Instructions
- Whisk the eggs with a pinch of salt in a bowl until well combined.
- Heat a non-stick skillet over low heat and add butter or olive oil.
- Pour in the whisked eggs; stir continuously with a spatula until soft and creamy. Season with pepper.
- If desired, lightly toast the rustic bread until golden brown.
- In a serving bowl or plate, place the scrambled eggs at the center surrounded by cucumber slices, cherry tomatoes, avocado slices, and microgreens.
- Garnish the avocado with salt and pepper; serve with toasted bread and fresh blueberries.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 18g
- Cholesterol: 370mg