Sautéed Eggs with Avocado and Feta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Perfectly cooked eggs topped with creamy avocado and crumbled feta, ready in minutes for a satisfying keto breakfast. This American-inspired keto recipe (high-protein), ready in about 10 minutes, pairs Eggs, Avocado, Feta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Prep: 5 min Cook: 5 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a non-stick skillet over medium heat until shimmering.
  2. Step 2: Crack 4 large eggs into the skillet, spacing them evenly, and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 3-4 minutes until whites are set but yolks remain runny.
  3. Step 3: While eggs cook, slice 1 medium avocado and crumble 2 oz feta cheese.
  4. Step 4: Transfer eggs to plates, top with sliced avocado, sprinkle with crumbled feta, and garnish with 2 tbsp chopped fresh chives.

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