Avocado Tomato Scrambled Eggs

Ingredients (Serves 1–2):

3 large eggs

1 small ripe avocado, diced

1 small tomato (or a handful of cherry tomatoes), chopped

1 tbsp milk or cream (optional, for creamier eggs)

1 tbsp olive oil

Optional: chopped fresh herbs (like chives, parsley, or cilantro), chili flakes, feta cheese

Instructions:

Prep Ingredients:

Crack eggs into a bowl, add milk/cream if using, and whisk until well blended.

Season with a little salt and pepper.

Dice the avocado and chop the tomato.

Cook Tomatoes:

Heat the butter or oil in a nonstick skillet over medium heat.

Add tomatoes and sauté for 1–2 minutes until just softened. (If using cherry tomatoes, cook a bit longer.)

Scramble the Eggs:

Pour the egg mixture into the pan with the tomatoes.

Let sit for 10 seconds, then gently stir with a spatula.

Continue to cook, stirring occasionally, until just set but still soft and creamy.

Add Avocado:

Just before the eggs are done, gently fold in the diced avocado.

Cook for 30 more seconds until warmed through (don’t overcook).

Finish & Serve:

Sprinkle with extra salt, pepper, fresh herbs, or a little cheese if desired.

Serve on toast, in a tortilla, or as-is

Let me know if you want a version with cheese, a

vegan alternative, or one suited for