Description
Rainbow Avocado Toast with Scrambled Eggs & Veggie Medley is the perfect way to brighten your morning routine. This vibrant dish features creamy avocado spread over toasted whole-grain bread, fluffy scrambled eggs, and a colorful mix of sautéed vegetables. Not only does it look appetizing, but it’s also packed with essential nutrients like fiber, protein, and healthy fats. Whether you’re rushing through a busy morning or enjoying a leisurely brunch, this satisfying meal is quick to prepare and endlessly customizable to suit your taste preferences. Enjoy a wholesome breakfast that’s as delicious as it is beautiful!
Ingredients
Scale
- 2 slices whole-grain or sourdough bread
- 1 ripe avocado
- 3 large eggs
- 1 cup mixed veggies (bell pepper, zucchini, mushroom, broccoli)
- Olive oil for cooking
- Salt and pepper to taste
Instructions
- Toast the bread slices until golden brown.
- Mash the avocado in a bowl; season with salt, pepper, and lemon juice if desired. Spread over the warm toasted bread.
- In a bowl, whisk eggs with a pinch of salt. Heat olive oil in a non-stick pan over medium heat and scramble the eggs until fluffy and slightly undercooked.
- In another pan, heat olive oil and sauté your chopped veggies for about 5-7 minutes until tender.
- Serve the avocado toast topped with scrambled eggs and sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 16g
- Cholesterol: 210mg