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Breakfast 

Avocado, Egg and Veggie Scramble

2 Servings

320 Cals

2 serving per container

Serving size 1 serving

calories 320

% Daily Value*

Total Fat 25g 32%

Saturated Fat 4.5g 22%

Trans Fat 0g

Cholesterol 185mg 62%

Sodium 95mg 4%

Total Carbohydrates 19g 7%

Dietary Fiber 10g 34%

Total Sugars 7g

Includes 0g Added Sugars 0%

Protein 18g

Vitamin D 2mg 8%

Calcium 53mg 4%

Iron 2mg 10%

Potassium 1220mg 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Heat oil in non-stick pan on medium heat and add onions. Stir and let soften for approximately 3 minutes.

Add sliced mushrooms and cook together with onions, until both are caramelized and turn a nice, golden brown.

Beat the two eggs in a bowl, add salt and pepper to taste. Then add diced avocado and gently mix into the eggs.

Once mushrooms and onions are golden, add the eggs to the pan and gently scramble.

Evenly distribute on 2 plates and serve.

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