Description
Kickstart mornings with this delightful Avocado and Spinach Scramble, blending creamy textures and nutrient-packed ingredients. Savor each bite of this quick, wholesome breakfast that energizes and satisfies you from the first forkful.
Ingredients
Scale
Protein:
- 4 eggs
Vegetables and Extras:
- 1 cup fresh spinach, chopped
- 1/2 avocado, sliced
Seasonings and Additions:
- 2 tablespoons milk
- 1 tablespoon butter or olive oil
- 1 tablespoon crumbled feta cheese
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare a mixing vessel and vigorously blend eggs with milk, incorporating salt, pepper, and garlic powder until thoroughly integrated.
- Activate a non-stick skillet over medium heat, introducing butter or oil to create a smooth cooking surface.
- Gently cascade spinach into the heated pan, allowing it to wilt and soften for approximately 1-2 minutes, releasing its vibrant green essence.
- Stream the whisked egg mixture directly onto the wilted spinach, using a spatula to delicately maneuver and fold the eggs, creating soft, pillowy curds.
- Monitor the cooking process carefully, ensuring eggs remain creamy and not overly firm, stirring continuously to prevent scorching.
- Once eggs reach a luxurious, cloud-like consistency, transfer the verdant scramble to a waiting plate.
- Artfully arrange ripe avocado slices across the surface, allowing their creamy texture to contrast with the fluffy eggs.
- Sprinkle crumbled feta cheese over the dish for an added tangy dimension, if desired.
- Serve immediately while the scramble radiates warmth and freshness, providing a nutrient-dense morning meal.
Notes
- Choose fresh, ripe avocados with a slight give when gently pressed for maximum flavor and creamy texture.
- Opt for baby spinach leaves for a tender, delicate taste that wilts quickly and smoothly in the pan.
- Experiment with different herbs like chives or dill to add an extra layer of freshness and complexity to the scramble.
- For a dairy-free version, replace milk with unsweetened almond milk and use coconut oil instead of butter.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 434 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 186 mg