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.
Heat non-stick skillet over medium-high heat.
Beat eggs in a small bowl, and pour into skillet.
Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).
Top with almonds, avocado and salsa. Season with freshly ground black pepper and sea salt, if desired.
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
Directions
Heat non-stick skillet over medium-high heat.
Beat eggs in a small bowl, and pour into skillet.
Cook for 1 minute and turn heat to medium-low. Finish cooking (about 2-4 minutes longer).
Top with almonds, avocado and salsa. Season with freshly ground black pepper and sea salt, if desired.