AuthorSunshineFitCategoryDifficultyIntermediate

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 ½ Onion, finely chopped
 ½ Bell pepper, any color, cut into strips
 1 cup Sliced button, cremini, or portabella mushrooms
 1 cup Chopped greens (kale, spinach, chard, or mustard greens)
 6 Large whole eggs or egg whites, beaten (this amount can be modified to meet your nutritional needs)
 ½ Avocado, split lengthwise, pitted, peeled, and diced
 ¼ tsp Salt
 ¼ tsp Black pepper

1

HEAT a large skillet over medium-low heat. Add cooking spray or fat (butter) and coat the bottom of the pan. When the pan is hot add the onion, bell pepper, and mushrooms. Cook, stirring occasionally 4 to 5 minutes or until the onions are translucent.

2

STIR in the greens and cook until they begin to wilt. Add the eggs and cook, stirring frequently and scraping the bottom of the pan to prevent sticking, until the eggs are scrambled, fluffy and still wet looking but not runny.

3

REMOVE pan from the heat, top with the diced avocado, season with the salt and pepper and serve.

Nutrition Facts

Servings 1


Amount Per Serving
% Daily Value *
Total Fat 47g73%
Total Carbohydrate 10g4%
Protein 39g78%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 ½ Onion, finely chopped
 ½ Bell pepper, any color, cut into strips
 1 cup Sliced button, cremini, or portabella mushrooms
 1 cup Chopped greens (kale, spinach, chard, or mustard greens)
 6 Large whole eggs or egg whites, beaten (this amount can be modified to meet your nutritional needs)
 ½ Avocado, split lengthwise, pitted, peeled, and diced
 ¼ tsp Salt
 ¼ tsp Black pepper

Directions

1

HEAT a large skillet over medium-low heat. Add cooking spray or fat (butter) and coat the bottom of the pan. When the pan is hot add the onion, bell pepper, and mushrooms. Cook, stirring occasionally 4 to 5 minutes or until the onions are translucent.

2

STIR in the greens and cook until they begin to wilt. Add the eggs and cook, stirring frequently and scraping the bottom of the pan to prevent sticking, until the eggs are scrambled, fluffy and still wet looking but not runny.

3

REMOVE pan from the heat, top with the diced avocado, season with the salt and pepper and serve.

Kitchen Sink Scrambled Eggs