• 2 tablespoons olive oil
  • 3 tablespoons yellow onion, diced
  • 3 tablespoons red bell peppers, diced
  • 3 tablespoons green bell peppers, diced
  • 8 to 10 button mushrooms, sliced
  • 3 eggs
  • 1/2 avocado, diced
  • 2 to 3 tablespoons salsa
  • 3 to 4 leaves fresh cilantro
Serves: 1

In a small skillet, heat olive oil over medium-high heat. Add onions, peppers and mushrooms, and cook until soft. Add eggs and scramble.

Top with diced avocado, salsa and fresh cilantro. Enjoy with whole-grain toast with almond butter alongside.

Julianne Hough’s Go-To Breakfast
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