Nature’s Energy Booster: Power Up Your Breakfast

Published 6:44 am Saturday, June 2, 2012

(NAPSI)—Don’t skimp on the most important meal of the day: Breakfast lays the foundation for a healthy lifestyle. It’s the first opportunity of the day to fuel the body—revving up your metabolism, increasing energy levels and improving concentration.

Instead of an empty stomach or instant sugar fix, kick-start your busy day with a hot breakfast bursting with nutrients and flavor. Add some green and make your breakfast count even more.

You can include easy-to-use Hass avocados in a variety of breakfast favorites. Spread on toast or add to hearty omelets for a rich and creamy flavor.

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One-fifth of a medium avocado (1 oz.) has 50 calories and contributes nearly 20 vitamins and minerals, making it a nutrient-dense choice to boost your mornings.

Avocados are a great breakfast option for a diet low-to-moderate in fat. Avocados are cholesterol- and sodium-free and virtually the only fruit that contains monounsaturated fat, a “good fat.” Avocados are an excellent breakfast ingredient—tasty, nutritious and a great substitute for foods rich in saturated fat.

To get you on the road to high-energy eating, here is a nutrient-packed breakfast recipe.

Hass Avocado and Veggie Scramble

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes


4 eggs

8 egg whites

1 tsp. olive oil

1 small zucchini, cut in half lengthwise and sliced

½ medium red onion, diced

1 cup cherry tomatoes, quartered

1 ripe, fresh Hass avocado, seeded, peeled and diced

¼ cup coarsely chopped basil leaves

⅓ cup low-fat shredded mozzarella cheese

Salt and pepper, to taste


1. Place eggs and egg whites in a bowl and beat until combined. Set aside.

2. Place oil in a large skillet over medium high heat. Add zucchini and onion and cook, stirring frequently, until softened, about 3 minutes.

3. Add tomatoes and cook for an additional 3 minutes.

4. Lower heat to medium and pour in eggs. Add avocado, basil and mozzarella to eggs. Using a spatula, stir and turn eggs until cooked through. Season with salt and pepper before serving.

Serving suggestion: Serve over a toasted whole wheat bagel, English muffin or toast.

Nutrition Information Per Serving: Calories 250; Total Fat 15 g (Sat 4.5 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 275 mg; Total Carbohydrates 8 g; Dietary Fiber 4 g; Protein 19 g.

Note: Large avocados (about 8 ounces) are recommended for this recipe. If using smaller size avocados, adjust the quantity accordingly.

For more delicious recipes, visit the Hass Avocado Board’s website at


On the Net:North American Precis Syndicate(NAPSI)