Gluten Free Breakfast Surprise

Start your day with a burst of flavor and wholesome simplicity with this Gluten-Free Breakfast Surprise—a quick, 30-minute recipe that brings together protein-packed eggs, vibrant veggies, and creamy avocado for a nutritious start to your morning. Perfect for gluten-free diets, this one-skillet wonder features sautéed onions, bell peppers, mushrooms, and baby spinach, all folded into soft, fluffy scrambled eggs. Customize it with your choice of shredded cheese or a dairy-free alternative for added richness, and pair it with a dollop of zesty salsa for an extra kick. Whether you're avoiding gluten or just want a veggie-loaded breakfast, this hearty and flavorful dish is sure to surprise and delight your taste buds!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 6 large eggs
• 0.25 cups milk (or dairy-free alternative)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium bell pepper (any color), diced
• 1 cup button mushrooms, chopped
• 2 cups baby spinach
• 0.5 cups shredded cheese (optional, or dairy-free substitute)
• 1 medium avocado, sliced
• 0.5 cups salsa (optional, for serving)

Directions

Step 1

In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined. Set aside.

Step 2

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat.

Step 3

Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes, or until softened.

Step 4

Add the chopped mushrooms to the skillet and cook for another 2-3 minutes, stirring occasionally, until the mushrooms are tender.

Step 5

Lower the heat slightly and add the baby spinach to the skillet. Cook until wilted, about 1-2 minutes.

Step 6

Push the cooked vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil to the now-empty side of the pan.

Step 7

Pour the egg mixture into the pan, allowing it to cover the surface. Let it cook undisturbed for 2-3 minutes, or until the edges start to set.

Step 8

Gently scramble the eggs by folding them into the vegetables. Continue cooking and stirring for another 2-3 minutes, or until the eggs are fully cooked but still moist.

Step 9

If using shredded cheese, sprinkle it over the eggs and vegetables, and let it melt while mixing gently.

Step 10

Remove the skillet from heat and divide the gluten-free breakfast scramble evenly among four plates.

Step 11

Top each serving with sliced avocado. Serve immediately with salsa on the side, if desired.

Nutrition Facts

Serving size	(1128.6g)

Amount per serving	% Daily Value*
Calories	1348.3

Total Fat 98.8g	0%
Saturated Fat 29.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1181mg	0%
Sodium 2866.7mg	0%
Total Carbohydrate 55.1g	0%
Dietary Fiber 20.7g	0%
Total Sugars 22.6g
Protein 65.3g	0%

Vitamin D 294.6IU	0%
Calcium 766.7mg	0%
Iron 9.7mg	0%
Potassium 1987.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 19.1%

Carbs: 16.1%