Protein-Packed Veggie Egg Scramble with Avocado Toast
15min
10min
4
620
Chef's Note
For the fluffiest eggs, remove them from heat when they're slightly underdone as they'll continue cooking from residual heat. This meal can be prepped ahead by chopping all vegetables the night before. For a dairy-free version, substitute the milk with unsweetened almond milk and omit the feta or replace with nutritional yeast. The egg mixture can also be customized with your favorite herbs like thyme, oregano, or dill.
Tags
Ingredients
8 whole large eggs
4 large egg whites
1/4 cup milk
2 medium bell peppers (mixed colors)
3 cups baby spinach
1 cup cherry tomatoes
1/2 medium red onion
1/2 cup feta cheese
2 large avocados
8 slices whole grain bread
2 tablespoons olive oil
1/4 cup fresh chives
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 whole lemon
Instructions
- 1
Dice the bell peppers, red onion, and halve the cherry tomatoes. Chop the chives finely and set aside for garnish.
- 2
In a large bowl, whisk together the eggs, egg whites, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- 3
Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the diced onion and sauté for 2 minutes until translucent.
- 4
Add the bell peppers to the skillet and cook for another 3 minutes until slightly softened.
- 5
Add the spinach and cherry tomatoes, cooking until the spinach wilts, about 1-2 minutes.
- 6
Pour the egg mixture into the skillet with the vegetables. Cook, gently folding with a spatula, until eggs are just set but still moist, about 3-4 minutes.
- 7
Remove from heat and fold in the crumbled feta cheese.
- 8
While the eggs are cooking, toast the bread slices until golden brown.
- 9
Mash the avocados in a bowl with the juice of half a lemon, remaining salt, and black pepper.
- 10
Spread the mashed avocado evenly on the toast slices.
- 11
Divide the egg scramble among four plates, accompanied by two slices of avocado toast per serving.
- 12
Garnish with chopped chives, a sprinkle of red pepper flakes, and a wedge of lemon. Drizzle the remaining olive oil over the eggs if desired.
Nutrition Information (per serving)
620
35g
42g
35g
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