Serves 1 | Breakfast
Enjoy a savory breakfast bowl with gently cooked eggs, browned mushrooms, sweet red bell pepper, and creamy avocado. Garlic, sage, and basil add flavor, while fresh cilantro gives this simple breakfast a bright finishing touch.
Ingredients
2 eggs
½ cup mushrooms, sliced
¼ red bell pepper, chopped
¼ avocado, sliced or diced
1–2 tablespoons unsweetened almond milk
1 tablespoon fresh cilantro, chopped
1 small garlic clove, minced
Garlic & herb seasoning, to taste
Small pinch dried sage
Small pinch dried basil
Black pepper, to taste
1 teaspoon olive oil
Instructions
Heat olive oil in a skillet and brown the mushrooms.
Add garlic and red bell pepper. Cook for about 1 minute.
Whisk the eggs with almond milk, garlic & herb seasoning, sage, basil, and black pepper.
Pour the eggs into the skillet and cook gently until set.
Stir in cilantro near the end. Transfer to a bowl and top with avocado.