Kat's Eggs Marinara w/Avocado
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 363.2
- Total Fat: 22.8 g
- Cholesterol: 381.6 mg
- Sodium: 570.6 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.5 g
- Protein: 25.5 g
View full nutritional breakdown of Kat's Eggs Marinara w/Avocado calories by ingredient
Introduction
OMG this dish was so good! Low carb, high protein... yes the fat content is a bit high but it's good fats and so totally healthy for you! This is a perfect dish for anyone doing low carb plan or low carb day on a carb cycling plan! Enjoy! OMG this dish was so good! Low carb, high protein... yes the fat content is a bit high but it's good fats and so totally healthy for you! This is a perfect dish for anyone doing low carb plan or low carb day on a carb cycling plan! Enjoy!Number of Servings: 1
Ingredients
-
1/3 c low sodium chicken broth
1 tsp minced garlic
3 medium baby bella mushrooms - sliced
1/2 c red onion - sliced
2 large eggs
4 tbsp marinara sauce (I make my own low sodium)
6 thin slices avocado (about 1/4 of a haas avocado)
1/2 oz hard parmesan - shredded
Tips
If you want to lower the fat content you can omit the avocado or Parmesan or both.
Directions
Put a 6 or 8 inch non stick skillet on medium heat.
Add broth and stir in minced garlic.
Chop up your onions and mushrooms and add to pan.
Let this simmer while the chicken broth reduces and the onions and mushrooms saute.
Before the broth is reduced completely crack both eggs and add to pan without breaking the yolks.
Salt and pepper to taste.
Cover the pan with a clear lid.
While the broth continues to reduce and the eggs are cooking through, shred your hard parm.
Once the eggs are cooked almost through, (you can tell they are just by moving the pan back and forth, they should have little movement in the yolk), spoon the marinara around the eggs.
Place the avocado slices around the eggs in the marinara sauce.
Turn off the heat if your using an elec stove, if your using gas, then reduce the heat to very low.
Sprinkle parm on top and cover till marinara bubbles just a bit and parm melts.
Remove from heat and plate.
Enjoy!
Serving Size: Makes 1 serving
Add broth and stir in minced garlic.
Chop up your onions and mushrooms and add to pan.
Let this simmer while the chicken broth reduces and the onions and mushrooms saute.
Before the broth is reduced completely crack both eggs and add to pan without breaking the yolks.
Salt and pepper to taste.
Cover the pan with a clear lid.
While the broth continues to reduce and the eggs are cooking through, shred your hard parm.
Once the eggs are cooked almost through, (you can tell they are just by moving the pan back and forth, they should have little movement in the yolk), spoon the marinara around the eggs.
Place the avocado slices around the eggs in the marinara sauce.
Turn off the heat if your using an elec stove, if your using gas, then reduce the heat to very low.
Sprinkle parm on top and cover till marinara bubbles just a bit and parm melts.
Remove from heat and plate.
Enjoy!
Serving Size: Makes 1 serving