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
Total Time: 10 min
Prep Time: |
(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%
Ingredients1 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados