Egg with Guacamole and Vegetables

Ingredients

• Egg2 count (110 g)
• Zucchini1/4 count (50 g)
• Avocado1/4 count (60 g)
• Tomato1/4 count (33 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 teaspoon (10 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Preheat a pan over medium heat. Meanwhile, wash the vegetables and slice.

2. 2

   Step 2

   Once heated, add half of the oil and vegetables.

3. 3

   Step 3

   Cook for 2-4 minutes per side. Remove and salt and pepper to taste.

4. 4

   Step 4

   At the same time, preheat a pan over medium heat. Once heated, add the remaining oil and crack the eggs.

5. 5

   Step 5

   Cook until the egg white sets. Remove.

6. 6

   Step 6

   To make the guacamole, peel, cut and mash the avocado until creamy. Chop the tomato.

7. 7

   Step 7

   Season with lemon juice, salt and pepper to taste. Optional: Add onion and/or cilantro.

8. 8

   Step 8

   Serve the eggs with guacamole and vegetables. You can sprinkle with oregano.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg with Guacamole and Vegetables can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.