Morning Power Plate
Eggs with Veggies, Sprouts & Avocado
This recipe is meant to be fun, something you can easily make your own. It is full of fiber, protein, and colorful polyphenols to start your morning right. You don’t have to follow it exactly, put your own spin on it. I like to share recipes so you can skip the “what should I make” brain fatigue.
Why it Works
This breakfast is balanced because it brings together:
• Protein from the eggs to keep you full and support muscle and hormone health
• Fiber and polyphenols from the vegetables, avocado, and sprouts to fuel your gut microbiome
Healthy fats from avocado and avocado oil to keep blood sugar steady and your brain sharp
I keep the eggs separate from the sautéed vegetables because I find eggs taste best when they shine on their own. It also makes the plate look prettier, with more color, and more contrast.
Ingredients
3 eggs (or 2 whole eggs + 2 egg whites for extra protein- for more protein add more egg whites)
½ cup shiitake mushrooms, cubed
1 cup mini peppers, cubed or sliced
½ cup cherry tomatoes, halved
1 tablespoon avocado oil (for cooking)
Salt and black pepper, to taste
Turmeric to taste (I like 2 to 3 teaspoons, but add as much as you like)
½ avocado, sliced
Lemon juice, fresh squeezed
A handful of sprouts (I use broccoli sprouts, but alfalfa or others work too)
Instructions
Sauté the vegetables: Heat avocado oil in a skillet. Add the mushrooms, mini peppers, and tomatoes. Season with salt, pepper, and turmeric. Sauté until softened and slightly caramelized. Remove from the pan and set aside.
Cook the eggs: In the same pan, cook your eggs however you like. I prefer mine fried over medium so the yolk is just set but still golden.
Assemble your plate: Place the eggs on one side, the sautéed vegetables on the other, then top with fresh sprouts. Add sliced avocado, lemon juice and top with sea salt to serve on the side.