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. Wash and cut the cherry tomatoes in half or quarters (depending on their size) and place in a bowl
2. Cut the avocado(s) in half, remove the seed, scoop out the flesh and cut into slices or cubes. Place in the bowl too
   • You will end up with about 1/2 cup of chopped cherry tomatoes &1/2 cup of cubed avocado per serving
3. Chop the spring onions, add in the bowl too, season with salt and mix up
4. Add the scrambled eggs in the bowl and serve

Notes

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