Lunch

Avocado & Egg Scramble Bowl

Buttery scrambled eggs served over ripe avocado with cherry tomatoes and spinach — 5 minutes, zero fuss.

KetoGluten FreeVegetarian
754
kcal
36g
Protein
10g
Carbs
66g
Fat
£2.32
Per Serving
⏱ Prep: 3 min 🍳 Cook: 5 min
🛒 Ingredients
IngredientAmountCalories
Large Eggs (box of 10) 4 eggs 314.4 kcal
Avocado 1 avocado 323 kcal
Cherry Tomatoes 80g 16 kcal
Spinach (baby) 40g 9.2 kcal
Olive Oil 1 tbsp 88.4 kcal
Lemon ¼ lemon 3 kcal
👨‍🍳 Method
  1. 1Halve cherry tomatoes. Wilt spinach in a dry pan for 30 seconds. Set aside.
  2. 2Whisk eggs and season.
  3. 3Heat olive oil in a non-stick pan over low heat. Add eggs and stir slowly until just set — remove from heat while still slightly creamy.
  4. 4Halve avocado and remove stone. Scoop into a bowl.
  5. 5Pile scrambled eggs over avocado. Add spinach and cherry tomatoes.
  6. 6Squeeze lemon juice over and serve.

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