Savory Egg and Vegetable Scramble with Avocado
A hearty breakfast of fluffy scrambled eggs mixed with colorful vegetables and topped with creamy avocado, providing balanced nutrients for a vibrant start to your day. This American-inspired recipe (whole30), ready in about 25 minutes, combines Eggs, Avocado, Zucchini into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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 (sliced) Avocado
- 1/2 cup (diced) Zucchini
- 1/4 cup (diced, any color) Bell pepper
- 1 tbsp Extra-virgin olive oil
- 1/4 tsp Sea salt
- 1/8 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 1 tbsp extra-virgin olive oil in a non-stick skillet over medium heat. Add 1/2 cup diced zucchini and 1/4 cup diced bell pepper, and sauté for 3-4 minutes until vegetables are tender but still crisp.
- Step 2: Whisk 4 large eggs with 1/4 tsp sea salt and 1/8 tsp black pepper in a bowl. Pour eggs into the skillet with vegetables and cook, stirring gently, for 4-5 minutes until eggs are softly set but still moist.
- Step 3: Divide scrambled eggs between two plates, top each with 1 sliced avocado, and serve immediately while warm.
