Looking for a breakfast that’s both light and satisfying? This Light Scrambled Egg & Avocado Bowl is your answer! It’s a simple, healthy, and delicious way to start your day. Avocado and eggs are a classic combo, and this bowl makes them even better. Plus, it’s designed to be under 250 calories per serving, so you can feel good about what you’re eating.
Affiliate Disclosure: "As an Amazon Associate I earn from qualifying purchases made from the images and links in this post. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and other affiliated sites."
Why is this bowl a great breakfast choice?
This bowl is packed with protein from the eggs and healthy fats from the avocado, which will keep you feeling full and energized until lunchtime. It’s also super quick to make, perfect for busy mornings when you don’t have a lot of time to cook. And it tastes amazing!
Recipe: Light Scrambled Egg & Avocado Bowl (Under 250 Calories)
This recipe serves 1 person.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 2 large |
| Avocado | 1/4 medium |
| Baby Spinach | 1 cup |
| Whole Wheat Toast | 1 slice |
| Lemon Juice | 1 teaspoon |
| Red Pepper Flakes | pinch (optional) |
| Salt | to taste |
| Black Pepper | to taste |
Instructions:
- Toast the bread: Lightly toast the slice of whole wheat bread. You can use a toaster or a pan. Once toasted, cut it into cubes or strips.
- Cook the spinach: Place the baby spinach in a microwave-safe bowl with a tablespoon of water. Microwave on high for about 1 minute, or until spinach is wilted. Alternatively, you can quickly sauté the spinach in a pan with a tiny bit of water until wilted. Drain any excess water.
- Scramble the eggs: Crack the eggs into a bowl and whisk them lightly with a pinch of salt and pepper. Heat a non-stick pan over medium-low heat. Pour the whisked eggs into the pan and cook, gently stirring occasionally, until they are softly scrambled and just set. Be careful not to overcook them – you want them to be light and creamy.
- Prep the avocado: While the eggs are cooking, cut the avocado in half, remove the pit, and scoop out 1/4 of the avocado. Slice or dice the avocado.
- Assemble the bowl: Place the wilted spinach in the bottom of a bowl. Top with the light scrambled eggs, and then arrange the sliced avocado on top. Scatter the toasted whole wheat bread around the bowl.
- Dress it up: Squeeze fresh lemon juice over the avocado and eggs. If you like a little heat, sprinkle a pinch of red pepper flakes over the bowl. Add extra salt and pepper to taste if needed.
- Serve immediately and enjoy!
Macro Breakdown (per serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 17g |
| Fat | 14g |
| Carbohydrates | 11g |
Note: Macros are estimates and can vary slightly depending on the specific brands and sizes of ingredients used. Using a larger portion of avocado or adding extra oil will increase the calorie and fat content.
Tips for Making Your Bowl Even Better:
- Perfectly Light Eggs: The key to light scrambled eggs is to cook them over low heat and don’t overcook! Keep stirring gently and take them off the heat just when they are set but still slightly moist. They will continue to cook from the residual heat.
- Toast it Right: Toasting the bread adds a nice crunch and flavour. Don’t over-toast it – you want it golden brown, not burnt.
- Spice it up: If you like a bit more flavour, try adding a dash of hot sauce to your scrambled eggs or a sprinkle of everything bagel seasoning over the avocado.
- Fresh Lemon is Key: Fresh lemon juice really brightens up the flavours of the avocado and eggs. Don’t skip it!
Want to Change it Up? Try These Ingredient Swaps:
- Greens:
- Instead of baby spinach, try rocket (arugula), kale (sautéed), or mixed greens.
- Bread:
- Swap whole wheat toast for sourdough toast, or even a gluten-free toast option.
- For a lower-carb option, skip the toast altogether or add some roasted vegetables like bell peppers or zucchini instead.
- Spice/Flavour:
- Add a sprinkle of smoked paprika to the scrambled eggs for a smoky flavour.
- Use different herbs like chopped chives, parsley, or dill in the eggs or sprinkled on top.
- A tiny drizzle of sriracha or chili oil can add a kick.
- Cheese (add calories):
- A sprinkle of grated Parmesan cheese or crumbled feta cheese (if you want to increase the calories slightly) can be added on top.
What to Eat with Your Breakfast Bowl:
This Light Scrambled Egg & Avocado Bowl is satisfying on its own, but you can also enjoy it with:
- A side of fruit: Fresh berries, sliced melon, or a grapefruit half would be a refreshing addition.
- Yogurt: A small serving of plain Greek yogurt can add extra protein and creaminess.
- A smoothie: Pair it with a light fruit and veggie smoothie for an extra nutrient boost.
- Coffee or Tea: Your favourite hot drink is the perfect accompaniment to this breakfast bowl.
Is this Bowl Good for My Diet?
This Light Scrambled Egg & Avocado Bowl can be a great choice for various diets:
- Vegetarian: Yes! This recipe is vegetarian.
- Gluten-Free: To make it gluten-free, simply skip the toast or use gluten-free bread.
- Low-Carb: Can be adapted to be lower-carb by skipping the toast and increasing the vegetables, but avocado and eggs themselves do contain some carbs.
- Calorie-Conscious: Yes! At around 240 calories per serving, it’s a good option for a lighter breakfast.
- Healthy Fats Focused: Yes, it’s a good source of healthy fats from the avocado and eggs.
Enjoy your delicious and healthy Light Scrambled Egg & Avocado Bowl!
