Eggs With Avocado And Salsa

This super-simple paleo breakfast recipe combines fluffy scrambled eggs with avocado slices and salsa. Almonds are added as a crunchy and unusual topping for extra protein. To make this dish more substantial, try serving it with salmon or bacon, or alongside some fresh fruit if you’d like a lighter meal.

Yields2 Servings
Prep Time1 minCook Time9 minsTotal Time10 mins

 4 large eggs
 ½ medium avocado sliced
 ½ cup almonds sliced or slivered
 4 tsp salsa

1

Heat non-stick skillet over medium-high heat.

2

Beat eggs in a small bowl, and pour into skillet.

3

Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).

4

Top with almonds, avocado and salsa. Season with freshly ground black pepper and sea salt, if desired.

Nutrition Facts

Serving Size 1/2

Servings 2


Amount Per Serving
Calories 397
% Daily Value *
Total Fat 31g48%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 340mg114%
Sodium 405mg17%
Potassium 491mg15%
Total Carbohydrate 11g4%
Dietary Fiber 7g29%
Sugars 3g
Protein 20g40%

Vitamin A 13%
Vitamin C 6%
Calcium 13%
Iron 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 4 large eggs
 ½ medium avocado sliced
 ½ cup almonds sliced or slivered
 4 tsp salsa

Directions

1

Heat non-stick skillet over medium-high heat.

2

Beat eggs in a small bowl, and pour into skillet.

3

Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).

4

Top with almonds, avocado and salsa. Season with freshly ground black pepper and sea salt, if desired.

Eggs With Avocado And Salsa

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