Cheesy Breakfast “Polenta” with Eggs, Avocado and Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick seven-minute polenta-style dish made from almond flour, topped with eggs, avocado, and salsa. Hearty and impressive enough for guests but fast enough for busy mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup water
- 1 cup Almond Breeze Unsweetened Original Almondmilk
- 2 cups Blue Diamond Almond Flour
- ½ tsp. salt
- 1 cup shredded cheddar cheese
- 4 large eggs, cooked as desired
- 1 large avocado, thinly sliced
- ½ cup salsa
- Cracked black pepper and additional shredded cheese if desired
At a glance
PER SERVING · TIME 7M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 7m
- Sodium
- 881mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 794mg
- Calcium
- 360mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.