9 High-Protein Breakfasts for Sustained Energy & Weight Management

👩‍🍳 Instructions

1. 1

   Prepare your vegetables: halve cherry tomatoes, finely dice red onion and bell pepper, and roughly chop spinach. Set aside.
2. 2

   In a medium bowl, crack the eggs. Add milk, garlic powder, red pepper flakes (if using), salt, and black pepper. Whisk vigorously with a fork or whisk until well combined and slightly frothy.
3. 3

   Heat olive oil or butter in a non-stick skillet over medium-low heat. Once hot, pour in the egg mixture.
4. 4

   Allow the eggs to cook undisturbed for about 30 seconds until the edges begin to set. Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.
5. 5

   Continue gently pushing and folding for 2-3 minutes until the eggs are mostly set but still moist and fluffy. Do not overcook.
6. 6

   Just before removing from heat, add the chopped spinach to the skillet and toss with the warm eggs until wilted, about 30 seconds.
7. 7

   Divide the scrambled eggs and spinach between two bowls. Arrange the cherry tomatoes, diced red onion, bell pepper, and sliced or diced avocado over the eggs.
8. 8

   Garnish with crumbled feta cheese (if using) and chopped fresh chives or parsley. Add a dash of hot sauce if desired. Serve immediately.