Description
This Avocado Veggie Skillet brings together the creaminess of avocado, the brightness of fresh vegetables, and the satisfying protein of eggs for a wholesome breakfast. It’s a beautiful balance of flavors and textures, perfect for starting your day on a nutritious note.
The dish is incredibly versatile—adjust the veggies or swap in egg whites to suit your dietary needs. Whether you’re following a low-calorie diet, looking for a protein-rich breakfast, or just want something fresh and delicious, this skillet is sure to please. Ideal for busy mornings or a leisurely weekend brunch, it’s a recipe you’ll return to again and again.
Ingredients
– 2 large eggs or egg whites
– 1/2 avocado, sliced
– 1/2 cup cherry tomatoes, halved
– 1/4 cup baby spinach
– 1/4 cup diced bell peppers
– 1/4 cup red onion, diced
– 1 teaspoon olive oil
– 1/4 teaspoon garlic powder
– Salt and pepper to taste
Instructions
1. Heat olive oil in a nonstick skillet over medium heat.
2. Add diced onion, bell peppers, and cherry tomatoes to the skillet. Sauté for 3-4 minutes until softened.
3. Stir in the spinach and cook for 1-2 minutes until wilted. Sprinkle garlic powder, salt, and pepper for flavor.
4. Push the vegetables to one side of the skillet and crack the eggs on the empty side. Cook to your preferred doneness (sunny side up or scrambled).
5. Remove the skillet from heat and carefully place the sliced avocado on top of the vegetables.
6. Serve the eggs alongside the veggie and avocado mix directly from the skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes