Scrambled Eggs with Avocado Recipe
Ladies, avocado isn’t just for Instagram toasts—it pairs beautifully with scrambled eggs for a breakfast that feels indulgent, yet vegan-friendly.
Creamy, buttery avocado folds into soft, fluffy scrambled eggs, making every bite a silky, nutrient-packed delight that’s basically edible self-care.
Even if mornings make you groan, this recipe whips up fast, adding healthy fats and protein while keeping your taste buds very entertained.
Season generously with salt, pepper, or nutritional yeast, because boring breakfasts are for sad weekends, not your fabulous weekdays.
Serve immediately for a rich, satisfying, plant-based breakfast that feels luxurious without taking hours or destroying your vibe.
Scrambled Eggs with Avocado Recipe
A creamy, nutrient-rich vegan breakfast combining soft scrambled eggs with ripe avocado for a quick, satisfying, and flavorful meal.
Ingredients
- 4 large eggs or vegan egg substitute
- 1 ripe avocado diced or mashed
- 1 tbsp olive oil or vegan butter
- Salt and black pepper to taste
- Optional: nutritional yeast lime juice, or fresh herbs
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Whisk eggs with salt and pepper in a bowl.
- Pour eggs into the skillet, cooking gently while stirring to scramble.
- When eggs are nearly set, fold in avocado.
- Cook until eggs are soft, creamy, and combined with avocado.
- Sprinkle with nutritional yeast or herbs if desired.
- Serve immediately for optimal texture and flavor.
Notes
Nutritional Values (per serving)
- Calories: 260
- Total Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 6g
- Protein: 12g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 15%
- Vitamin C: 12%
- Vitamin K: 35%
- Folate: 20%
- Potassium: 18%
Tips to Enhance Flavor
- Add a squeeze of lime for brightness.
- Use vegan butter for a richer, savory taste.
- Sprinkle chili flakes for subtle heat.
- Mix in fresh herbs like chives or parsley.
- Serve with whole-grain toast to boost fiber.
