This morning scramble is fast and so lovely. Scrambled eggs with fresh tomatoes and creamy avocado. It’s perfect and so simple. This is one of my favorite recipes to make on the weekends.
Yield: 2 servings
1 roma tomato, or small tomato, diced small
1 avocado, cut into thin slices
2 tbsp. olive oil
1/8 tsp. pepper
1/8 tsp. sweet paprika
1/8 tsp. of celery seed
1/8 tsp. of dill
¼ tsp. of garlic powder
Wash and dice the tomato, then cut the avocado in half, remove the pit.
Scoop out the flesh, and slice thin.
Heat up a small sauté pan to medium high heat. Drizzle the olive oil into the pan. Add in the diced tomato and let simmer 2-3 minutes. Add in all the spices; garlic powder, sweet paprika, pepper, celery seed, and dill. Stir and let cook for 2 more minutes.
In a small bowl, crack the eggs and whip for one minute. Add the whipped eggs into the pan with the tomatoes. Cook the eggs 2-3 minutes stirring occasionally until the eggs are firm and cooked through.
Garnish with the avocado slices on top and enjoy.
Let me know what you think in the comments below, and happy cooking!