Scrambled Eggs with Avocado and Tomatoes


A simple recipe, but a reliable one. A traditional breakfast dish that can also make a light lunch or dinner. Skill Level: Beginner.
Course Breakfast
Total Time 10 minutes
Servings 1
Calories 280kcal


  • 1 tsp. butter
  • 2 large eggs, local if possible
  • 1/2 Avocado
  • 1/2 cup sliced tomato (or cherry/grape tomatoes)
  • Salt and pepper to taste


  • Preheat small non-stick pan to medium low heat.
  • Add butter to pan. Swirl.
  • Add eggs to pan and constantly stir with spatula until eggs are scrambled and fully cooked.
  • Season eggs with salt and pepper; serve with avocado and tomatoes on the side.


Nutrition Information: Avocados are rich in both potassium and vitamin E. We encourage you to use whole eggs (not just the yolk), which are a good source of vitamin B12, choline, and vitamin A. Gluten free, nut free.
  • Calories: 280
  • Fat: 22 gms
  • Protein: 14 gms
  • Carbohydrates: 11 g
  • Fiber: 6 g
  • Added Sugar: 0 g
  • Sodium: 390 mg