Breakfast Kebabs

Breakfast Kebabs
  • 1Servings


  • 2 eggs
  • 1/4 teaspoon sea salt
  • 5 cherry tomatoes
  • 5 balls (1 oz. total) plain bocconcini
  • 1/2 avocado, pitted and cut into 10 cubes
  • 2 teaspoons finely chopped cilantro


In a bowl, whisk eggs, 1 tbsp. cold water and 1/8 tsp. salt. Lightly coat a medium nonstick skillet with cooking spray; heat over medium. Add eggs; cover and cook until just firm, about 2 minutes. Transfer to a cutting board; slice into 10 strips. Create 5 skewers by alternating rolled-up egg strips, tomatoes, cheese and avocado. Sprinkle with cilantro and remaining 1/8 tsp. salt.