To get you on the road to high-energy eating, here is a nutrient-packed breakfast recipe for Avocados from Chile with a veggie scramble.
8 egg whites
1 tsp. olive oil
1/2 medium red onion, diced
1 cup cherry tomatoes, quartered
1 ripe, Chilean Avocado, seeded, peeled and diced
1/4 cup coarsely chopped basil leaves
1/3 cup low-fat shredded mozzarella cheese
Salt and pepper, to taste
Nutrition Information Per Serving: Calories 250; Total Fat 15 g (Sat 4.5 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 275 mg; Total Carbohydrates 8 g; Dietary Fiber 4 g; Protein 19 g
Place eggs and egg whites in a bowl and beat until combined. Set aside.
Place oil in a large skillet over medium high heat. Add onion and cook, stirring frequently, until softened, about 3 minutes.
Add tomatoes and cook for an additional 3 minutes.
Lower heat to medium and pour in eggs. Add avocado, basil and mozzarella to eggs. Using a spatula, stir and turn eggs until cooked through. Season with salt and pepper before serving.
*Add chunks of bacon if desired.