Name: Scrambled Eggs with Avocado and Tomato
Ingredients: 1 tablespoon unsalted butter; ½ medium white onion (finely chopped); 4 large eggs (beaten); ¼ teaspoon salt (or to taste); Freshly ground pepper (to taste); 1 medium tomato (seeded and chopped); ½ avocado (Hass variety preferred, peeled, pitted, and cut into 1⁄2-inch pieces)

Scrambled Eggs with Avocado and Tomato

Huevos Revueltos con Aguacate y Jitomate

Mexican scrambled eggs come in many great variations. This is one of my favorite combinations from Oaxaca. The eggs are served with black beans on the side

Recept afdrukken

Ingrediënten

Makes 2 servings

▢ 1 tablespoon unsalted butter
▢ ½ medium white onion finely chopped
▢ 4 large eggs beaten
▢ ¼ teaspoon salt or to taste
▢ Freshly ground pepper to taste
▢ 1 medium tomato seeded and chopped
▢ ½ avocado Hass variety preferred, peeled, pitted, and cut into 1⁄2-inch pieces

Instructies

In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, 1 minute.
Reduce heat to low, cover, and cook until tender, 3 to 4 minutes.
Add the beaten eggs, salt, and pepper.
Cook, stirring slowly to scramble, until the eggs are just set, about 1 to 2 minutes.
Add the tomato and avocado.
Stir gently to mix and remove the pan from the heat.

Notes / Tips / Wine Advice:

Serve hot.

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Recipe Category Eggs

Country Mexican

Scrambled Eggs with Avocado and Tomato