Lemon-Garlic Prawn & Avocado Scramble with Lettuce Cups

High ProteinPaleoLow Carb

A 520-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 300g raw prawns, peeled and deveined
• 4 large eggs
• 1 large avocado, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 8 large butter lettuce leaves

Instructions

1. Prep: Pat the prawns dry and toss with 1 tbsp olive oil, minced garlic, lemon juice, oregano, salt, and pepper. Dice the avocado. Whisk the eggs with a pinch of salt and pepper.
2. Hob: Heat the remaining 1 tbsp olive oil in a non-stick pan over medium-high heat. Add the seasoned prawns and cook for 2-3 minutes per side, until pink and opaque. Remove from the pan and set aside.
3. Hob: Reduce heat to medium-low. Pour the whisked eggs into the same pan. Scramble gently until just set but still slightly moist.
4. Combine: Fold the cooked prawns and diced avocado into the scrambled eggs.
5. Serve: Divide the prawn and avocado scramble evenly among the butter lettuce leaves, using them as cups.
6. Top tip: For an extra zing, sprinkle with a pinch of fresh dill or parsley before serving.