Vegetarian keto breakfast bowl

Instructions

Scrambled eggs

1. Place a non-stick skillet with the olive oil over medium heat
2. Crack the eggs in a bowl, add salt & pepper (to taste) & 2 tablespoons of water and whisk
   • Adding water will help you achieve creamier & fluffier scrambled eggs
3. When oil is heated, pour the egg mixture in the skillet and let it cook for 20-30 seconds, until it starts to set
4. Use a rubber spatula to stir the eggs, while pausing for some seconds, so that the eggs are cooked
5. Your eggs are done when they are all set and -at the same time- look slightly runny
   • You will need around 2-3 minutes in total for 2 eggs

Set up the bowl

1. Add the scrambled eggs in a bowl
2. Wash and cut the cherry tomatoes in half or quarters and place in the bowl too
3. Cut the avocado(s) in half, remove the seed and scoop out the flesh
4. Cut the avocado into slices or cubes and place in the bowl too
5. Optional: sprinkle some chopped spring onions
6. Season with salt & pepper (to taste) and serve

Notes

✔ Serving size: 2 scrambled eggs and about 1/2 cup chopped cherry tomatoes & 1/2 cup cubed avocado