How does your ideal breakfast look like? Forget boring breakfasts and get ready to start your day with a smile thank to this delicious and colourful recipe. This vegetarian keto breakfast with asparagus, scrambled eggs and avocado is the perfect solution for anyone looking for a breakfast recipe that is healthy, low carb and easy to make.
The combination of different textures and colours is the secret behind this keto breakfast. The softness of eggs and avocados is well balanced by the crunchiness of nuts and seeds, while the roasted asparagus add a unique finish to the dish. This breakfast recipe is naturally gluten-free and can be easily made dairy-free by using olive oil instead of butter to cook the eggs.
The preparation of this recipe doesn’t require much time. You can easily roast the asparagus while you prepare the other ingredients. In this keto recipe, you can decide if you want to keep the asparagus crunchy (roast them for just 5 minutes) or well-cooked (go for 10-12 minutes). You could also leave the asparagus in the oven for more time until they start to be crispy. If you have never tried crispy asparagus, maybe it’s time to give them a go! If the asparagus you’re using a particularly thin, cook them in a pan with a little bit of olive oil for just 1-2 minutes.
To make this vegetarian keto breakfast, you’ll need:
- eggs
- avocados
- asparagus
- mixed nuts and seeds (toasted)
- mint
- olive oil
- lemon juice (optional)
- black pepper
- smoked paprika
- salt
For this recipe, you can make the quick nut granola suggested below or use a more elaborate (but still super easy to make) preparation like this vegan keto granola. They both work well when used as a topping in this low carb breakfast bowl.
To make this vegetarian keto breakfast, simply follow these steps:
- Roast the mix of hazelnuts, peanuts, smoked paprika and salt in the oven or in a pan until they turn golden. Once ready, add the sesame seeds and combine all the ingredients together. Allow the mix to cool down before chopping the whole hazelnuts and peanuts into smaller pieces. For a result that reminds more of granola, chop the mix into pieces that are quite small.
- Prepare the asparagus and place them in a baking tray or pan. Add 2 teaspoons of olive oil and roast them in a preheated oven at 180°C until they will be cooked according to your preferences.
- In the meantime, cook the scrambled eggs (for the best result, try to make some delicious soft eggs) with 1 teaspoon of butter.
- Slice the avocado and add approx. 2 teaspoons of lemon juice (optional).
- Assemble your breakfast bowl, then add on top a drizzle of olive oil (approx. 1 1/2 teaspoon on each bowl), a pinch of black pepper and salt.
Avocados are delicious in salads, perfect to make a low carb chocolate mousse or smoothie. They are so versatile!
Avocados add so much flavour to this keto breakfast. As you probably know already, avocados have also a unique nutritional profile. They contain a good amount of vitamins, minerals and healthy fats: this makes avocados a great ingredient to add to your breakfast.
Vegetarian keto breakfast with asparagus, scrambled eggs and avocado
Ingredients
- 4 large eggs
- 150 g avocado
- 150 g asparagus
- 10 g hazelnuts
- 6 g peanuts
- 2 g sesame seeds
- 2 tbsp olive oil
- 1 tsp butter
- a pinch of black pepper
- a pinch of smoked paprika
- 4-5 leaves of fresh mint
- a pinch of salt
- 2 tsp lemon juice optional
Instructions
- Roast the mix of hazelnuts, peanuts, smoked paprika and salt in the oven or in a pan until they turn golden. Once ready, add the sesame seeds and combine all the ingredients together. Allow the mix to cool down before chopping the whole hazelnuts and peanuts into smaller pieces. For a result that reminds more of granola, chop the mix into pieces that are quite small.
- Prepare the asparagus and place them in a baking tray or pan. Add 2 teaspoons of olive oil and roast them in a preheated oven at 180°C until they will be cooked according to your preferences.
- In the meantime, cook the scrambled eggs (for the best result, try to make some delicious soft eggs) with 1 teaspoon of butter.
- Slice the avocado and add approx. 2 teaspoons of lemon juice (optional).
- Assemble your breakfast bowl, then add on top a drizzle of olive oil (approx. 1 1/2 teaspoon on each bowl), a pinch of black pepper and salt.
Notes
Nutrition
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