Serves: 4
Serving size: ⅔ cup
Calories per serving: 200
Scrambled eggs are my go-to breakfast. And keeping it real, I love them for lunch and dinner as well! The combinations of flavors and textures that you can create are endless. A great tip: Use leftover proteins, veggies, and spice blends to build the ultimate scrambled egg dish. As a major bonus, this super-easy way of cooking eggs is cost efficient and saves on preparation time.
If you are concerned about cholesterol and want to avoid egg yolks, this dish can be made using egg whites. Depending on your taste for heat, you can eliminate the serrano peppers, reduce the amount, or add more.
Juice of ½ lime
1 avocado, diced
2 scallions, thinly sliced (about ⅛ inch thick)
½ serrano pepper, end removed, seeded, and diced small
½ cup heirloom or regular cherry tomatoes, halved
1 teaspoon finely chopped fresh cilantro, plus more for garnish
6 eggs, or 2½ cups egg white equivalent
½ teaspoon olive oil
In a medium bowl, combine the lime juice, avocado, scallions, serrano pepper, tomatoes, and cilantro. Mix and set aside.
In a separate medium bowl, whisk the eggs. In a 10-inch skillet, heat the oil over medium-low heat. Pour the eggs into the skillet. As the eggs begin to set, gently pull them across the pan with a spatula, forming large, soft curds. Cook, pulling, lifting, and folding the eggs, until thickened and no visible liquid egg remains. Remove from the heat and divide among four plates. Top evenly with the avocado salad. Garnish with fresh cilantro. Serve immediately.