Keto-Friendly Breakfast

Yield 1 serving
6 ratings


2 eggs

½ avocado

1 tablespoons olive oil

2 cups raw spinach

¼ cup bell pepper

¼ cup chopped onion





  1. Crack the eggs into a bowl and whisk together with a fork – set aside.
  2. Sautee the bell pepper and onion with the olive oil until cooked (about 3 minutes), and then add the spinach to wilt.
  3. Once the spinach is cooked, add the eggs and scramble until done.
  4. Slice the avocado and place the slices on top of the cooked eggs.
  5. Add salt and pepper to taste.

Nutrition Facts:
Calories: 420; Total Fat: 34 g; Saturated Fat: 7 g; Monounsaturated Fat: 21 g; Polyunsaturated Fat: 5 g; Cholesterol: 372 mg; Sodium: 196 mg; Potassium: 986 mg; Carbohydrate: 15 g; Fiber: 8 g; Protein: 17 g