Vegetarian keto breakfast bowl

Love scrambled eggs?! Try combining them with avocado & cherry tomatoes, and your breakfast will be instantly uplifted! Or enjoy them as a light lunch or dinner...

10 min
4 min

Nutrition facts

Energy: 380 kcal
Protein: 15.4 gr
Fat: 31.2 gr
Net carbs: 5.0 gr


Scrambled eggs

1 tbsp(s) olive oil (14 gr)

4 large egg(s) (200 gr)

Rest ingredients

10 cherry tomatoes (170 gr)

1 avocado(s) (201 gr)

0.5 medium spring onion(s) / scallion(s), chopped (8 gr)


salt (to taste)

ground black pepper (to taste)


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


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

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