Scrambled Egg Whites and Avocado Bowl

Course Breakfast
Servings 2 servings


  • 3 egg whites
  • 1/2 cup cooked brown rice
  • 1/2 avocado diced
  • 1 small tomato diced
  • 1 tbsp olive oil (for cooking eggs)
  • 1 tbsp olive oil (for cooking rice)
  • 1 tbsp Bragg's Liquid Aminoacids
  • cayenne pepper (optional)
  • salt to taste
  • pepper to taste


  • In a small pan cook egg whites scrambled and set aside.
  • In another pan, heat up olive oil and add brown rice. Stir for 2-3 minutes or until rice is hot. Next, add cayenne pepper and eggs and mix them all together. Then, add Braggs and stir it through. Put cooked food in a bowl. Lastly, add diced tomatoes and avocado on top with salt and pepper to taste.
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