Scrambled Eggs with Avocado and Tomato
Huevos Revueltos con Aguacate y JitomateMexican 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
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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