- 4 large egg
- 4 large egg white
- 1 medium carrot
- 2 tablespoon oil, avocado
- 2 cup spinach
- 1 medium avocado
- 4 medium banana
- 4 slice bread, whole wheat
- 1 1/2 tablespoon butter, unsalted
Whisk together eggs with egg whites. Peel and grate carrot; set aside.
Heat skillet over medium and add oil. Pour in eggs and cook until no longer runny, stirring occasionally to scramble.
Add carrots and spinach and cook for an additional 2 minutes. Remove from heat.
Top eggs with sliced avocado and serve with bananas and buttered toast.
Calories: 465kcal | Carbohydrates: 48g | Protein: 17g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 198mg | Sodium: 299mg | Fiber: 9g | Sugar: 18g