Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies
Start your day with a delightful Creamy Scrambled Egg Bowl with Avocado, Microgreens & Veggies. This energizing breakfast combines fluffy scrambled eggs with creamy avocado, crisp vegetables, and fresh microgreens, making for a nutritious and satisfying meal. It’s perfect for busy mornings or leisurely brunches alike. The vibrant colors and textures not only please the palate but also brighten your table. Plus, it’s customizable—feel free to add your favorite veggies or spices to make it truly yours. Enjoy this wholesome bowl in just 15 minutes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt and pepper to taste
- Sliced avocado
- Halved cherry tomatoes
- Sliced cucumber
- Handful of microgreens (like sunflower sprouts)
- 1 slice rustic or sourdough bread
Instructions
- Whisk the eggs with a pinch of salt in a bowl.
- In a non-stick skillet over low heat, melt the butter and pour in the egg mixture.
- Stir continuously until the eggs are soft and creamy; season with pepper as desired.
- Lightly toast the slice of rustic bread.
- In a serving bowl, arrange the scrambled eggs at the center, surrounded by cucumber slices, halved cherry tomatoes, avocado slices, and microgreens.
- Season avocado with salt and pepper to taste; serve alongside toasted bread.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 250mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 370mg