A quick and nutritious breakfast featuring scrambled eggs mixed with fresh spinach and creamy avocado, all cooked in a light drizzle of oil.
A quick and nutritious breakfast featuring scrambled eggs mixed with fresh spinach and creamy avocado, all cooked in a light drizzle of oil.
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– 4 large eggs
– 2 cups (fresh) spinach
– 1 medium avocado
– 1 tablespoon (olive or avocado) oil
Heat the oil in a non-stick skillet over medium heat.
Add the spinach and sauté for 2-3 minutes until wilted.
Crack the eggs into the skillet with the spinach and scramble them together until the eggs are cooked through, about 3-5 minutes.
Slice the avocado and serve it on the side or mix it into the scramble for creaminess.
Season with salt and pepper to taste before serving.
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