Scrambled eggs with avocado & tomato
Scrambled eggs with avocado & tomato
566kcal Per person
21g Protein
28g Carbs
41g Fat
11g Fiber
Ingredients
- ½ avocado
- 1 tomato
- 2 eggs
- 1 tablespoon olive oil (15 ml)
- 2 slices bread, whole wheat
Preparing this recipe
- Slice the avocado and tomato in half and remove the pits. Dice the avocado and tomato into small pieces.
- Crack the eggs into a small mixing bowl and whisk together until well combined. Add salt and pepper and mix well.
- Heat a nonstick skillet over medium heat and add the olive oil. Once the oil has melted, add the diced tomato and cook for 2-3 minutes, stirring occasionally.
- Add the whisked eggs to the skillet with the tomato and scramble with a spatula. Cook for 1-2 minutes, stirring occasionally, until the eggs are almost set. Add the diced avocado to the skillet with the scrambled eggs and gently stir to combine. Cook for an additional 1-2 minutes, or until the eggs are fully set and the avocado is heated through.
- While the eggs are cooking, toast the bread until golden brown.
- Serve the scrambled eggs hot with the toasted bread on the side.
Tip van FitChef
Sprinkle some finely chopped jalapeño over the eggs for an extra kick.
