Vegetable Scrambled Egg Bowl with Avocado

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

This vegetable scrambled egg bowl combines protein-rich eggs with sautéed mushrooms, bell peppers, and spinach, topped with fresh avocado and cilantro. Designed as a nutrient-dense breakfast to support stable energy levels and manage POTS symptoms.

🌍American 🏷️Scrambled eggs 🏷️Breakfast bowl 🏷️Avocado 🏷️Spinach Mushroom

🏷️

🏷️Healthy breakfast

-0:00

tinekeyoungeronTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by tinekeyounger

-0:00

tinekeyoungeronTikTok

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 brothoptional
1/4 cup mixed berries, for servingoptional
1/4 orange, segmented, for servingoptional

13 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Slice mushrooms evenly and cook them first in butter until golden—this drives off excess moisture and deepens flavor before adding eggs.
Dice bell pepper small for even cooking and distribution throughout the scramble; avoid overcooking spinach by adding it in the last 30 seconds.
Whisk eggs thoroughly with a fork before pouring into the pan to ensure fluffy, consistent curds.
Warm bone broth on the stovetop separately and serve alongside the bowl to sip between bites for sustained hydration.

Substitutions

cremini mushrooms → button or portobello mushrooms (adjust slice thickness)
fresh spinach → kale or Swiss chard (add 1–2 minutes earlier to account for tougher texture)
yellow bell pepper → red or orange bell pepper (no functional change)
cheddar cheese → feta or goat cheese (optional; reduces melting time)

Storage & make-ahead

Store cooked vegetables separately from scrambled eggs in airtight containers for up to 3 days; reheat vegetables gently in a skillet and prepare fresh eggs when ready to serve.