Avocado-Spinach Egg Scramble
A nutrient-packed breakfast combining healthy fats from avocado with protein-rich eggs to prevent dizziness and stabilize energy levels. This American-inspired Whole30 recipe, ready in about 12 minutes, pairs eggs, avocado, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 medium, diced avocado
- 2 cups, fresh spinach
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a non-stick skillet over medium-low heat; add spinach and cook for 2-3 minutes until wilted and moisture evaporates.
- Step 2: Whisk eggs with salt and pepper in a bowl; pour into the skillet with spinach. Gently stir with a silicone spatula for 3-4 minutes until softly set but still moist.
- Step 3: Remove from heat, stir in diced avocado, and let sit for 1 minute to warm without breaking down. Serve immediately while warm.
