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Summer Vegetable Avocado Toast
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5 from 1 vote

Summer Vegetable Avocado Toast

Say hello to your new favorite summer breakfast: Summer Vegetable Avocado Toast!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 3 -4 servings
Calories: 501.89kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 zucchini diced
  • 1 cup cherry tomatoes halved
  • 1 ½ cups frozen corn
  • 2 cloves garlic minced
  • 2 tablespoons fresh basil chopped, plus more for topping
  • 4-6 slices bread
  • 2 avocados mashed

Instructions

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the zucchini, cherry tomatoes, and corn, season with salt and pepper to taste, and cook until softened, about 10 minutes.
  • Add the garlic and fresh basil cook for another minute.
  • While the vegetables are cooking, toast the bread and cook your eggs according to your preference.
  • To assemble, spread mashed avocado onto each slice of toasted bread. I like my avocado pretty thick so I use about ½ of an avocado per slice of bread.
  • Sprinkle the avocado with a little sea salt and then top with sauteed vegetables and the fried egg, if desired.
  • Serve with additional fresh basil and enjoy!

Nutrition

Calories: 501.89kcal | Carbohydrates: 54g | Protein: 10.69g | Fat: 31.19g | Saturated Fat: 4.6g | Sodium: 218.54mg | Potassium: 1239.19mg | Fiber: 13.85g | Sugar: 6.05g | Vitamin A: 639.51IU | Vitamin C: 42.98mg | Calcium: 87.14mg | Iron: 3.19mg