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Scrambled Eggs with avocado and a side of Spinach

average rating is 3 out of 5, based on 150 votes

Start your day with a delicious and nutritious low-carb breakfast! Indulge in fluffy scrambled eggs paired with creamy avocado and a side of vibrant spinach. This recipe is not only suitable for diabetics but also aligns perfectly with the SOZA weightloss program. Get ready to fuel your body and tantalize your taste buds with this wholesome and satisfying meal.

Serving suggestions/tips:

Garnish with a sprinkle of fresh herbs, such as chives or parsley, for added flavor.

Serve with a side of sliced tomatoes or cucumber for extra freshness.

Pair it with a cup of herbal tea or a glass of unsweetened almond milk for a complete and satisfying breakfast.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly gluten-free dairy-free sugar-free keto-friendly healthy fats fiber-rich nutrient-dense weight loss diabetes management breakfast brunch easy recipe quick meal vegetarian Mediterranean diet whole foods clean eating balanced meal low-calorie low-glycemic heart-healthy satiating vitamin-rich antioxidants diabetic diet diabetic-friendly recipes diabetes-friendly meals

Ingredients

2 large eggs
1/4 medium avocado, diced
1 cup fresh spinach
1 teaspoon olive oil
Salt and pepper to taste

Directions

Heat the olive oil in a non-stick skillet over medium heat.
Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Remove the spinach from the skillet and set aside.
In a bowl, whisk the eggs together until well beaten. Season with salt and pepper.
Pour the beaten eggs into the skillet and cook over medium heat, stirring gently, until the eggs are scrambled and cooked to your desired consistency.
Add the diced avocado to the skillet and stir gently to combine with the scrambled eggs. Cook for another minute to warm up the avocado.
Transfer the scrambled eggs and avocado to a plate. Serve with the sautéed spinach on the side.