Scrambled Egg with Chopped Tomato and Avocado

Ingredients

• Egg2 count (110 g)
• Avocado1/4 count (60 g)
• Tomato1/2 count (65 g)
• Oregano1 pinch (1 g)
• Olive Oil1 tablespoon (10 ml)
• Egg White2 count (80 g)

Instructions

1. 1

   Step 1

   Heat a pan over high heat. In the meantime, beat the eggs with the whites and salt and pepper.

2. 2

   Step 2

   Pour half the oil in the pan, lower the heat to medium and add the eggs.

3. 3

   Step 3

   After 30 seconds, stir constantly using a slotted spoon until it sets or cooked as desired. Remove.

4. 4

   Step 4

   At the same time, cut the tomato into small pieces. Season with oregano, the remaining oil and salt and pepper.

5. 5

   Step 5

   You can take to a pan over low heat with a bit of water and cook for 4-5.

6. 6

   Step 6

   You can also take the tomato to the microwave or pan for 2-3 minutes and set aside.

7. 7

   Step 7

   Then peel the avocado and cut into pieces. Add salt and pepper to taste.

8. 8

   Step 8

   Serve the scrambled eggs with avocado and tomato on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Scrambled Egg with Chopped Tomato and Avocado can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.