Description
Avocado scrambled eggs are a nutritious, protein-packed breakfast ready in just 5 minutes. With fluffy eggs and creamy avocado, this dish is delicious, satisfying, and easy to make!
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado, diced or mashed
- 2 tbsp butter or olive oil
- 2 tbsp milk (optional, for extra fluffiness)
- Salt & pepper to taste
- ¼ tsp garlic powder (optional)
- Fresh chives or parsley, chopped (for garnish)
- Red pepper flakes (optional, for a little kick)
Instructions
1️⃣ Whisk the Eggs:
- In a bowl, whisk together eggs, salt, pepper, and milk (if using). Set aside.
2️⃣ Heat the Pan:
- In a nonstick skillet, melt butter or heat olive oil over low-medium heat.
3️⃣ Cook the Eggs:
- Pour the egg mixture into the pan and let it sit for 10-15 seconds before gently stirring with a spatula.
- Continue stirring slowly, forming soft curds.
4️⃣ Add the Avocado:
- When the eggs are about 80% cooked but still slightly runny, fold in the diced or mashed avocado.
- Stir gently for another 30 seconds until combined but still soft and creamy.
5️⃣ Serve & Enjoy:
- Remove from heat and transfer to a plate.
- Garnish with fresh herbs, red pepper flakes, or cheese if desired.
- Serve on whole-grain toast, with a side of greens, or on its own.
Notes
✔ For ultra-creamy eggs, cook on low heat and stir gently.
✔ Add cheese (cheddar, feta, or goat cheese) for extra richness.
✔ Pair with smoked salmon or crispy bacon for a protein boost.
Enjoy your scrambled egg and avocado breakfast—simple, delicious, and packed with nutrients! 🥑🍳
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop, Scrambling
- Cuisine: American, Healthy
Nutrition
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 375 mg
Keywords: Scrambled egg and avocado, avocado scrambled eggs