Do you prefer a savory breakfast vs. something sweet? This quick and simple recipe is perfect! Filled with Vitamin C, fiber, potassium, and folic acid, this filling breakfast will get you through until lunchtime.
Jr. Chef Matt does not love sweet items for breakfast and so avocado toast has become a weekly staple in our house. We start with a smashed avocado on top of a slice of toasted whole wheat bread and then Matt can add anything else he likes.
Feel free to change up the toppings to what you have on hand. Veggies like zucchini or cucumbers provide a great crunch while grape tomatoes give a little sweetness to balance out the dish.
Nutrition Tip: Zucchini is a good source of potassium, which according to the American Heart Association, can help control blood pressure as potassium helps lessen the effect salt has on your body.
Looking to add more protein? I usually keep hard boiled eggs on hand for busy mornings and Matt will often slice one up and put it on top of his avocado toast.
I love the boost of protein it gives him in addition to the vitamin C, fiber, potassium, and folic acid from the avocado. I know that the whole wheat bread, avocado, and hard-boiled egg will give him enough energy to make it until lunch.
We even have this on the weekends although we tend to make it a little fancy by topping it with a poached egg and a little bit of chopped bacon.
- 1/2 avocado, mashed
- 1 slice whole wheat bread, toasted
- 6 slices zucchini
- 2 grape tomatoes, sliced
- Spread avocado on toast. Top with zucchini and tomato. Season with salt and pepper, to taste.
Nutrition Information:Yield: 1
Amount Per Serving: Calories: 198Total Fat: 11gSodium: 156mgCarbohydrates: 21gFiber: 7gSugar: 3gProtein: 5g