Avocado with Egg and Tomato
Healthy fats plus protein – keeps me full until lunch.
Nutrition per serving
446kcal6.1 gCarbs4.2 gSugar17.8 gProtein36.3 gFat10.5 gFibre
Ingredients
- 140 g avocado
- 110 g egg
- 100 g tomato
- 5 g olive oil
- 5 g lemon juice
- 5 g herbs
Preparation
- Boil the eggs for 8–9 minutes (hard or slightly soft), rinse in cold water and peel.
- Halve and pit the avocado, slice the flesh and immediately drizzle with lemon juice.
- Arrange with the tomato slices and eggs, season with olive oil, salt, pepper and herbs.
Avocado provides mostly monounsaturated fatty acids and only about 1.8 g of usable carbs per 100 g – most of its carbohydrates are fiber.
Healthy fats plus protein – keeps me full until lunch.
Ingredients
- 140 g avocado
- 110 g ei
- 100 g tomate
- 5 g olivenoel
- 5 g zitronensaft
- 5 g kraeuter
Preparation
- Boil the eggs for 8–9 minutes (hard or slightly soft), rinse in cold water and peel.
- Halve and pit the avocado, slice the flesh and immediately drizzle with lemon juice.
- Arrange with the tomato slices and eggs, season with olive oil, salt, pepper and herbs.
Avocado provides mostly monounsaturated fatty acids and only about 1.8 g of usable carbs per 100 g – most of its carbohydrates are fiber.