I’ve probably made this spinach and avocado scramble 1239487234897234987 times over the years. It’s THAT easy and versatile. And like I’ve said before, I always feel really good about myself anytime I can sneak vegetables into my breakfast.
For all our keto-following friends out there, this is a great breakfast option for you as well. You’ve got your protein and fats in there and a bunch of micronutrients as well.
The boost of flavor in this recipe comes from two of my most favorite ingredients ever – shallot and garlic. Let’s be honest, anytime a recipe calls for garlic, I (at least) double what it calls for. As for shallots, they add a somewhat sweet, yet sharp, flavor. If you always reach for an onion, try to swap it out for a shallot every once and while.
You’ll also need half a dozen eggs, spinach, avocado, oil, and some spices. And that’s it. It couldn’t be easier – and you probably have all these ingredients in your kitchen. right. now.
This recipe makes enough for two people, so share it with your loved one if you want. But maybe you’re SUPER hungry, like I am most mornings, and you want to eat all of it. DO IT. Always a good idea.
This spinach and avocado omelet is super easy to add to if you feel like you need to. Some of my favorite additions? Hot sauce – of course. My favorite is Cholulu red or green sauce. Frank’s is also good.
I also love adding Trader Joe’s Everything But The Bagel seasoning on top if you like a little salty, crunchiness added to it. Tomatoes also might be a good addition – either scrambled in or on top.
Eat this in the morning and then go crush your day.
If you like this recipe, check out these others:
Spinach and Avocado Scramble
Ingredients
- 1 tablespoon butter or olive oil
- 1 shallot minced
- 2 cloves garlic minced
- 4 cups chopped spinach
- 6 eggs beaten well
- 1 avocado diced
- Sea salt and fresh ground pepper to taste
Instructions
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Heat a large nonstick skillet over medium heat. Add the shallot and garlic and cook until soft. Add the spinach; cook until wilted. Season with salt and pepper.
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Add the eggs, and scramble as they cook. When done, divide between two plates and top with the avocado before serving.