Hass Avocado and Veggie Scramble Recipe
To get you on the road to high-energy eating, here is a nutrient-packed breakfast recipe for Hass Avocado and Veggie Scramble.
Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Re-Calculate: Ingredients
Ingredients:
- 4 eggs
- 8 egg whites
- 1 tsp. olive oil
- 1 small zucchini, cut in half lengthwise and sliced
- 1/2 medium red onion, diced
- 1 cup cherry tomatoes, quartered
- 1 ripe, Fresh Hass Avocado, seeded, peeled and diced
- 1/4 cup coarsely chopped basil leaves
- 1/3 cup low-fat shredded mozzarella cheese
- Salt and pepper, to taste
Instructions:
- Place eggs and egg whites in a bowl and beat until combined. Set aside.
- Place oil in a large skillet over medium high heat. Add zucchini and onion and cook, stirring frequently, until softened, about 3 minutes.
- Add tomatoes and cook for an additional 3 minutes.
- Lower heat to medium and pour in eggs. Add avocado, basil and mozzarella to eggs. Using a spatula, stir and turn eggs until cooked through. Season with salt and pepper before serving.
Nutrition Facts
View
Serving Suggestions:
Serve over a toasted whole wheat bagel, English muffin or toast.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Quick Nutrition
Facts
Amount Per Serving
| Calories: | 250 |
| Total Fat: | 15 g |
| Saturated Fat: | 4.5 g |
| Trans Fat: | n/a |
| Cholesterol: | 275 mg |
| Sodium: | n/a |
| Total Sugars: | n/a |
| Protein: | 19 g |
Category:
Breakfast
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