Meal Details
1. Egg & avocado salad on toast
212cal, 11p, 13c, 11f (per meal)
2/3 cup (20g)
2/3 avocado(s) (134g)
1/4 tbsp (2g)
4 slice(s) (128g)
4 large (200g)
Recipe has been scaled from original by 0.67x. Adjust cook times and pan sizes accordingly.
1
Use store-bought hard-boiled eggs or make your own and let cool in the refrigerator.
2
Combine the eggs, avocado, garlic, and some salt and pepper in a bowl. Mash with a fork until fully combined.
3
Toast bread and top with greens and egg salad mixture. Serve.
3. Scrambled egg whites
61cal, 7p, 0c, 4f (per meal)
1
Whisk egg whites and a generous pinch of salt in a mixing bowl until the eggs appear frothy, about 40 seconds.
2
Heat oil in a skillet over medium-low heat. Pour in egg whites, and once they start to set, scramble them with a spatula.
3
Once eggs are set, transfer to a plate and season with some fresh cracked pepper. Serve.