Vegetarian keto breakfast with asparagus, scrambled eggs and avocado
This vegetarian keto breakfast is the perfect solution for anyone looking for a recipe that is healthy, low carb and easy to make.
Servings 2 servings
Calories 471kcal
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
The ingredients for the nut granola written above are for 2 servings. If you want to make a bigger batch of nut granola, use: 25 g hazelnuts, 15 g peanuts, 5 g sesame seeds. Add smoked paprika and salt according to your preferences.
Nutrition
Calories: 471kcal | Carbohydrates: 12g | Protein: 17.4g | Fat: 41.2g | Fiber: 7.5g