Breakfast Egg Bowl
Ingredients for breakfast egg bowl
- 2 eggs
- 1/4 tomato
- 1/4 avocado
- 1/4 cup black beans
- 1/4 cup brown rice
- 1/2 tsp coconut oil
Directions for breakfast egg bowl
- On a cutting board, dice tomato and avocado.
- In a frying pan, scramble eggs, then add tomato, avocado and rice.
- Heat in frying pan for 5 minutes until all the ingredients are warm.
Nutrition facts
Per Serving
- calories: 317
- carbohydrate: 22g
- cholesterol: 370mg
- fat: 18g
- fiber: 6g
- potassium: 582mg
- protein: 17g
- saturated fat: 6g
- sodium: 373mg
- sugar: 2g
Photograph by Christina Saschin. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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