Avocado & Spinach Scramble
A creamy, protein-packed breakfast scramble loaded with spinach and avocado for fiber and healthy fats that keep morning glucose steady.
Nutrition per serving
Ingredients
- 2 large eggs
- 1 cup fresh spinach
- 1/2 ripe avocado, sliced
- 1 tsp olive oil or butter
- 1 tbsp feta cheese, crumbled (optional)
- Pinch of red pepper flakes
- Salt and pepper to taste
Portion guidance
This single-serving scramble pairs well with a cup of unsweetened herbal tea. For extra fiber, add a tablespoon of ground flaxseed to the eggs.
Step-by-step method
- 1
Heat olive oil in a non-stick skillet over medium-low heat.
- 2
Whisk the eggs with a pinch of salt and pepper until smooth.
- 3
Add spinach to the skillet and wilt for 30 seconds, then pour in the eggs.
- 4
Stir gently with a spatula, folding softly until just set but still creamy.
- 5
Slide onto a plate, top with avocado slices, feta, and a sprinkle of red pepper flakes.
Smart substitutions
Swap
Eggs
Silken tofu scramble
Swap
Feta
Nutritional yeast for a dairy-free option
Storage & reheating
Best enjoyed fresh. If needed, refrigerate in an airtight container for up to 24 hours and reheat gently in a skillet over low heat; avoid the microwave to preserve texture.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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