Scrambled Egg Stuffed Avocado

HomeRecipesDiet10g Carbs or LessScrambled Egg Stuffed Avocado

Total Time: 10 min

Learn more

Cook Time: 5 min

Prep Time: 5 min

Nutrition Facts

View

Nutrition information
per serving

Calories 240

Total Fat 21g

Saturated Fat 4g

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 13g

Cholesterol 185mg

Sodium 220mg

Total Carbs 8g

Dietary Fiber 6g

Total Sugars 1g

Protein 8g

Potassium 480mg

(Nutrition information is without optional ingredients)

Vitamin A 842 IU; Vitamin C 26 mg; Calcium 40 mg; Iron 1 mg; Vitamin D 41 IU; Folate 93 mcg

% Daily Value*: Vitamin A 15%; Vitamin C 45%; Calcium 4%; Iron 8%; Vitamin D 10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Sautéed veggies and soft scrambled eggs in a California Avocado half make a satisfying breakfast choice. This simple half avocado breakfast provides an excellent source of vitamin C (45% DV), dietary fiber (24% DV and a good source of potassium (14% DV) and vitamin D (10% DV, two key nutrients your body needs. If you like this, try one of the other four recipes shown in the photo.

Start cooking

Serves: 1

Ingredients
Instructions

1 tsp. extra virgin olive oil 1 Tbsp. bell peppers, red, green and/or yellow, chopped 1 tsp. onion, red or green, minced 1 egg, beaten 1/2 ripe, Fresh California Avocado, large, seeded* Sea salt, to taste Fresh ground black pepper, to taste

Heat oil in a non-stick skillet over medium heat. Add peppers and onion and stir until softened.
Move veggies to one side of the skillet. Add egg to the other side of the skillet and stir gently until set. Fold veggies into scrambled egg.
Mound scrambled egg into avocado cavity and on top of the avocado. Season with salt and pepper if desired.

Serving Suggestion: It’s easy to vary this recipe with different vegetable and fruit options such as zucchini, tomato, spinach and mushrooms.

Beverage Pairing: Fresh orange juice.

*or 1 small ripe, Fresh California Avocado, halved and seeded.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.