Avocado and Egg Fat Bomb Scramble
Avocado and Egg Fat Bomb Scramble
Ingredients
For the Scramble
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 small bell pepper, any color, finely diced
- 2 cups fresh spinach, packed
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 avocados, ripe, diced
- 2 tablespoons fresh chives, chopped, for garnish
- as needed hot sauce, for serving
Instructions
- 1
In a medium bowl, whisk together the large eggs, heavy cream, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min
- 2
Melt the unsalted butter in a large non-stick skillet over medium heat. Add the finely diced bell pepper and sauté for 2 to 3 minutes until slightly softened.
⏱️ 3 min
- 3
Add the fresh spinach to the skillet with the bell pepper. Cook, stirring occasionally, until the spinach has wilted down, about 1 to 2 minutes.
⏱️ 2 min
- 4
Pour the egg mixture into the skillet over the vegetables. Let the eggs set for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked eggs from the edges towards the center, allowing the uncooked egg to flow underneath.
⏱️ 2 min
- 5
Continue to cook and gently fold the eggs until they are mostly set but still slightly moist. Sprinkle the shredded cheddar cheese over the eggs and cook for another 30 seconds, or until the cheese is melted.
⏱️ 1 min
- 6
Remove the skillet from the heat. Gently fold in the diced avocado. Be careful not to overmix, as the avocado should retain some of its shape.
⏱️ 1 min
- 7
Divide the fat bomb scramble among four plates. Garnish with fresh chopped chives and serve immediately with hot sauce on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado and Egg Fat Bomb Scramble
Ingredients
For the Scramble
- 8 large eggs
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 small bell pepper, any color, finely diced
- 2 cups fresh spinach, packed
- 1/2 cup cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 2 avocados, ripe, diced
- 2 tablespoons fresh chives, chopped, for garnish
- as needed hot sauce, for serving
Instructions
- 1
In a medium bowl, whisk together the large eggs, heavy cream, salt, and black pepper until well combined and slightly frothy. Set aside.
⏱️ 2 min - 2
Melt the unsalted butter in a large non-stick skillet over medium heat. Add the finely diced bell pepper and sauté for 2 to 3 minutes until slightly softened.
⏱️ 3 min - 3
Add the fresh spinach to the skillet with the bell pepper. Cook, stirring occasionally, until the spinach has wilted down, about 1 to 2 minutes.
⏱️ 2 min - 4
Pour the egg mixture into the skillet over the vegetables. Let the eggs set for about 30 seconds without stirring. Then, using a rubber spatula, gently push the cooked eggs from the edges towards the center, allowing the uncooked egg to flow underneath.
⏱️ 2 min - 5
Continue to cook and gently fold the eggs until they are mostly set but still slightly moist. Sprinkle the shredded cheddar cheese over the eggs and cook for another 30 seconds, or until the cheese is melted.
⏱️ 1 min - 6
Remove the skillet from the heat. Gently fold in the diced avocado. Be careful not to overmix, as the avocado should retain some of its shape.
⏱️ 1 min - 7
Divide the fat bomb scramble among four plates. Garnish with fresh chopped chives and serve immediately with hot sauce on the side, if desired.
⏱️ 1 min