Ingredients
Scale
4 large eggs
1 ripe avocado
1/2 cup chopped bell peppers
1/4 cup diced onions
1 tsp olive oil
Salt and pepper to taste
Instructions
Chop bell peppers and onions.
Heat olive oil in a skillet, sauté onions until translucent (2-3 minutes), then add bell peppers and cook for 3 minutes.
In a bowl, whisk eggs with salt and pepper. Pour into the skillet with vegetables and scramble until set (4-5 minutes).
Serve immediately, dividing between 2 bowls. Top each bowl with half an avocado, sliced and lightly salted.
Notes
Use halal-certified olive oil for compliant dietary needs.
Prep ingredients (chop veggies, whisk eggs) the night before for faster morning cook time.
Add spinach or tomatoes for extra nutrients without increasing carb count.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Scrambling and Sautéing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 1g
- Sodium: 100mg
- Fat: 40g
- Saturated Fat: 9g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 300mg