southwest scrambled eggs

Serves 2

Prep Time: 15 minutes

Cook Time: 5 to 7 minutes

Total time: 20 to 22 minutes

• 1 avocado, split lengthwise, pitted, and peeled
• 2 tablespoons cooking fat
• 6 large eggs, beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup Salsa

Crunched for time? Make your salsa up to two days ahead of time, or buy salsa from your grocery or health food store. Just read the label carefully—many salsas add sugar. (We have no idea why.) These eggs would also be delicious with a side of Guacamole instead of the avocado.

Set the avocado halves flat side down on a cutting board and cut into thin slices.

Heat the cooking fat in a large skillet over medium heat. In a mixing bowl, whisk the eggs with the salt and pepper. When the oil is hot, add the eggs and cook, stirring and scraping the bottom and sides of the pan to prevent burning, until the eggs are scrambled, fluffy, and still look wet but not runny, 5 to 7 minutes.

Divide the eggs between 2 plates, top with the avocado, and spoon the salsa evenly over both portions.

Make It a Meal: Serve with steamed spinach and pan-fried plantains; or last night’s leftover veggies and a side of berries.

✪Prepping Avocados To easily remove an avocado pit, halve the avocado by carefully running a knife lengthwise along the seed, then quickly (and cautiously) tap a knife into the pit. Once it sticks, twist the knife slightly until the pit loosens from the avocado flesh and pull it out. Use a large spoon to separate the avocado from the peel.