Name: Vegetable Scrambled Egg Bowl with Avocado
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 4 cremini mushrooms, sliced; 1/4 yellow bell pepper, diced; 2 tbsp fresh cilantro, chopped; 3 large eggs; 1 avocado, sliced; 2 cups fresh spinach; 1 tbsp butter; 1/4 cup shredded cheddar cheese; salt, to taste; black pepper, to taste; 1 cup bone broth; 1/4 cup mixed berries, for serving; 1/4 orange, segmented, for serving

1

Chop the mushrooms, bell pepper, and cilantro.

2

In a small bowl, crack the eggs and whisk until smooth.

3

Halve and slice the avocado.

4

Melt butter in a non-stick skillet over medium heat.

5

Add the chopped mushrooms, bell pepper, and spinach to the skillet. Sauté until the vegetables are tender and the spinach has wilted.

6

Season the vegetables with salt.

7

Pour the whisked eggs over the vegetables in the skillet.

8

Gently scramble the eggs, mixing them with the vegetables.

9

Season the eggs with more salt and black pepper.

10

Sprinkle the shredded cheese over the eggs and continue to cook, stirring occasionally, until the eggs are cooked to your liking and the cheese is melted.

11

Transfer the scrambled eggs to a serving bowl.

12

Top with sliced avocado, season with another pinch of salt and pepper, and garnish with fresh cilantro.

13

In a separate saucepan, gently heat the bone broth until warm. Pour into a mug and season with salt if desired.

14

Serve the egg bowl immediately with the warm bone broth and a side of fresh fruit.