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.
Scrambled Egg Stuffed Avocado
Nutritional Highlights (per serving)
|1||tsp.||extra virgin olive oil|
|1||Tbsp.||bell peppers, red, green and/or yellow, chopped|
|1||tsp.||onion, red or green, minced|
|1/2||ripe, Fresh California Avocado, large, seeded*|
|Sea salt, to taste|
|Fresh ground black pepper, to taste|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
(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%