Avocado Topped with Cheesy Scrambled Eggs
Tawnie Kroll, RDN
Avocado and eggs – the perfect pair! Top avocado halves with scrambled eggs for a breakfast that’s equally nutritious and delicious – not to mention, beautiful!
This recipe was reprinted with permission from Tawnie Kroll, RDN.
|2 Tbsp||Microgreens (for garnish)|
|1/2 small||Roma tomato, diced|
|1/4 cup||Shredded cheddar cheese|
|1 Tbsp||Olive oil|
|Salt and pepper, to taste|
|Hot sauce (optional)|
Cut the avocados in half and remove pits. Scoop a little bit of avocado out of each half to make a bowl shape to fit the egg in. Set aside.
Heat olive oil in a small pan over medium heat.
Crack eggs into a bowl and beat with a fork until well combined. Pour the eggs into the heated pan and allow them to cook, stirring gently. Scramble the eggs and mix in the cheese, salt and pepper about 1 minute before the eggs are done. You can either mix in the tomatoes and micro greens, or top on your eggs whichever you prefer.
Scoop eggs into the avocado, and enjoy!
- Calories: 226
- Total fat: 20g
- Saturated Fat: 3.8g
- Sodium: 138mg
- Carbohydrate: 9g
- Dietary Fiber: 7g
- Protein: 6g
Vegetable: 0.75 cup