Ingredients
Scale
- 3 large eggs
- 1/2 medium avocado
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1/2 red bell pepper
- 1 tablespoon grass-fed ghee
- Sea salt to taste
- 1/4 teaspoon fresh-cracked black pepper
- 1/2 cup mixed berries
- 1/2 tablespoon fresh lemon juice
Instructions
- Dice the red bell pepper into small 1/4-inch cubes.
- Slice the mushrooms thinly and evenly.
- Measure the fresh spinach and set it aside in a large bowl.
- Cut the avocado lengthwise around the pit.
- Twist gently to separate, remove the pit, and scoop the flesh carefully.
- Crack the eggs into a separate bowl.
- Whisk the eggs until the yolks and whites combine completely.
- Juice half a lemon into a small dish.
- Heat a 10-inch stainless steel skillet over medium heat for one minute.
- Add the grass-fed ghee to the skillet.
- Once the ghee foams gently, add the sliced mushrooms and diced bell pepper.
- Sauté the vegetables for four minutes, stirring occasionally.
- Pour the whisked eggs directly over the vegetables.
- Stir gently with a rubber spatula every 30 seconds.
- When the eggs reach soft-set consistency after three to four minutes, add the fresh spinach.
- Continue stirring until the spinach is incorporated.
- Remove from heat when the eggs are barely set but still slightly moist.
- Transfer the mixture to a serving plate while warm.
- Arrange avocado slices decoratively on top.
- Season with sea salt and fresh-cracked black pepper.
- Place the fresh berries in a small side bowl.
- Squeeze fresh lemon juice over the dish just before eating.
Notes
Use room-temperature eggs for even cooking and keep the heat at medium to avoid rubbery texture. Remove the eggs from heat while slightly underdone because residual heat will finish cooking them.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Contemporary Wellness
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 2g
- Sodium: 280mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 165mg
