Veggie Scramble with Avocado Toast
360 calories · 25 g protein · Breakfast
Prep time
5 min
Cook time
10 min
Servings
1
Calories
360 per serving
Eggs put 25 grams of complete protein into breakfast, which supports muscle maintenance and keeps mid-morning hunger quiet — two things that matter more in menopause.
This is the breakfast we reach for when mornings are short: one pan, a slice of toast, and a quarter avocado. It comes straight from the 7-day menopause plan.
Ingredients
- eggs3 large (150 g)
- baby spinach1 cup (30 g)
- whole-wheat toast1 slice
- avocado1/4
- salt and black pepper, to taste1 pinch
Directions
- 1
Whisk the eggs with a pinch of salt and pepper until the yolks and whites are combined.
- 2
Wilt the baby spinach in a nonstick skillet over medium heat, then pour in the eggs.
- 3
Cook gently, pulling the set edges toward the center, until the eggs are just set.
- 4
Toast the whole-wheat bread and mash the avocado over it.
- 5
Top the toast with the scramble and finish with black pepper.
Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.
Nutrition (approximate)
360
Calories
25 g
Protein
21 g
Carbs
19.5 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Whisk the eggs the night before to make the morning version even faster.
- ✓Any wilting green works here — swap the spinach for kale, arugula, or mushrooms.
