Garden Veggie Scrambled Eggs
Fluffy scrambled eggs with mini peppers and green onions, cooked in avocado oil for a quick savory breakfast.
Total
15 min
Prep
5 min
Cook
10 min
Serves
2
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Recipe serves 2
Ingredients
- 6 large eggs
- 1 tablespoon avocado oil
- 1/2 cup sliced mini peppers
- 1/4 cup diced red onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Dice the mini peppers and red onions.
- 2
Heat avocado oil in a nonstick skillet over medium heat.
- 3
Sauté peppers and onions for 3-4 minutes until softened.
- 4
Whisk eggs with salt and pepper, pour into the skillet.
- 5
Gently stir until eggs are just set, about 2-3 minutes.
- 6
Divide between two plates and serve warm.
Nutrition per serving
Calories
220
11% of a 2,000 kcal day
| Protein | 13 g |
| Carbohydrate | 5 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 380 mg |
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