Fructose Free Avocado & Cilantro Egg Scramble Bowl
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Learn more →Ingredients
2 servings
For the scramble
- 4 large eggs
- 2 tbsp water
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- ½ cup red bell pepper, diced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- ½ cup zucchini, diced
For the bowl base
- 2 cups baby spinach
- 1 tsp olive oil
For serving
- 1 ripe avocado, halved, pitted, and sliced
- ¼ cup fresh cilantro leaves
- 1 tbsp fresh lemon juice
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Crack the eggs into a small bowl, add the water, salt, and black pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color.
- 2
Heat 1 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the diced red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges are just beginning to color, about 4–5 minutes.
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