Avocado Scrambled Eggs
Avocado scrambled eggs is a creamy breakfast concoction perfect for serving on a crisp slice of toast, or even in a breakfast burrito.
- 1 tablespoon butter
- 4 large eggs
- 3 tablespoons milk
- ¼ teaspoon salt
- 1 medium avocado (chopped into ½" cubes"
Add eggs, milk, and salt to a bowl and whisk to combine.
Melt butter in a medium nonstick skillet set over medium-low heat.
Add egg mixture to skillet and continually scrape the bottom of the skillet, folding the eggs with a spatula as they cook to ensure they cook evenly.
Halfway through cooking add the cubed avocado and fold into the eggs.
Remove avocado scrambled eggs when they are just about set. They will continue to firm up slightly on the plate.
Calories: 368kcal | Carbohydrates: 10g | Protein: 15g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 389mg | Sodium: 499mg | Potassium: 655mg | Fiber: 7g | Sugar: 2g | Vitamin A: 898IU | Vitamin C: 10mg | Calcium: 93mg | Iron: 2mg