Description
Avocado scrambled eggs are the perfect blend of creamy, fluffy, and nutritious. This quick breakfast is packed with healthy fats and protein, making it a satisfying start to your day. Ready in just 10 minutes, it’s easy to customize with herbs, spices, or toppings. Pair it with toast or fresh fruit for a well-balanced meal!
Ingredients
Scale
- 2 large eggs
- ½ ripe avocado, diced
- 1 tbsp butter (or olive oil for dairy-free)
- 2 tbsp milk (optional; use dairy-free if needed)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder (optional)
- Fresh herbs (chives, parsley, or cilantro for garnish)
- Red pepper flakes or chili oil (optional, for spice)
Instructions
- Prepare the Avocado: Cut the avocado in half, remove the pit, and dice or mash it to your preferred texture. Set aside.
- Whisk the Eggs: In a bowl, whisk eggs with milk, salt, pepper, and garlic powder until smooth and slightly frothy.
- Cook the Eggs: Heat butter in a non-stick skillet over medium-low heat. Pour in the egg mixture and let it cook undisturbed for about 30 seconds.
- Scramble Gently: Use a spatula to gently fold the eggs as they cook, ensuring a soft texture. Remove from heat when they are just slightly undercooked.
- Add the Avocado: Fold in the diced avocado and let the residual heat warm it through.
- Garnish & Serve: Sprinkle with fresh herbs and red pepper flakes. Serve immediately with toast or a side of fruit.
Notes
- For extra protein, add smoked salmon or crumbled feta.
- Swap butter for olive oil and use plant-based milk for a dairy-free version.
- Store leftovers in an airtight container for up to 2 days. Reheat gently for best results.
- Try pairing with a side of sautéed spinach or whole-grain toast for added nutrients.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: Breakfast, American
Nutrition
- Calories: ~350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 17g