Avocado Scrambled Eggs with Pine nuts and Tomatoes
Avocado is a great addition to scrambled eggs plus it makes them even more filling. These avocado scrambled eggs are spruced up with toasted pine nuts, cilantro, and cherry tomatoes for a satisfying breakfast.
Equipment
- Nonstick skillet
- Silicone spatula
Ingredients
- 3 eggs, whisked
- ¾ tbsp unsalted butter
- ¼ teaspoon kosher salt
- ½ avocado, diced
- 1 tbsp pine nuts, toasted See notes
- 1 cup cherry tomatoes, halved
- 1 to 2 teaspoons balsamic vinaigrette
- cilantro
Instructions
- In a nonstick skillet on medium low heat add the butter to the pan. In a small bowl add the eggs and salt then whisk well with a fork. In another small bowl toss together the halved cherry tomatoes and balsamic vinaigrette.
- Once the butter is melted add the eggs to the pan. Let it sit for a few seconds and then stir the eggs with a spatula. Stir occasionally until the eggs are almost done but not completely. They should still look a little bit shiny and runny.
- Add the diced avocado and continue to stir the eggs until they're done. Be careful not to break up the avocado too much. We want nice chunks in the eggs.
- Carefully transfer the eggs to a plate and top with toasted pine nuts, torn cilantro, and cherry tomatoes. Enjoy!
Notes
To toast the pine nuts add them to a dry nonstick skillet on medium low heat and stir occasionally until light brown and toasty.
Nutrition
Calories: 537kcalCarbohydrates: 17gProtein: 21gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 514mgSodium: 839mgPotassium: 1057mgFiber: 8gSugar: 5gVitamin A: 1853IUVitamin C: 44mgCalcium: 107mgIron: 4mg
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