Scrambled Eggs with Avocado
Start your morning on a deliciously nutritious note with our *Scrambled Eggs with Avocado* recipe—an easy, 10-minute breakfast that turns simple ingredients into a flavor-packed meal. Fluffy scrambled eggs are gently cooked to perfection, paired with creamy mashed avocado, and elevated with the fresh brightness of parsley and optional sweet cherry tomatoes. This high-protein, good-fat duo is as satisfying as it is wholesome, making it an ideal choice for a health-conscious breakfast or brunch. With its quick prep and irresistible combination of textures, this dish is perfect for busy mornings or a leisurely weekend treat. Packed with nutrients and naturally gluten-free, it’s sure to become your new go-to meal!
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Recipe Information
Ingredients
- 4 large eggs
- 2 tablespoons milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 1 large ripe avocado
- 2 tablespoons fresh parsley
- 6 halved cherry tomatoes (optional)
Instructions
In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk together until well combined and slightly frothy.
Heat a non-stick skillet over medium heat and add butter, allowing it to melt and coat the pan evenly.
Pour the egg mixture into the skillet and let it sit without stirring for about 30 seconds until the edges just begin to set.
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are softly set and slightly runny in places.
Remove the skillet from the heat immediately to prevent overcooking. The residual heat will continue to cook the eggs to perfection.
Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Use a fork to mash the avocado until creamy, and season with a pinch of salt if desired.
Divide the scrambled eggs between two plates and top each serving with half of the mashed avocado.
Garnish with chopped fresh parsley and cherry tomato halves, if using. Serve immediately and enjoy while warm.
Nutrition Facts
Calories |
750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1602 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
