By Melissa Bookhoop
Prepare the fresh salsa by combining the diced tomatoes, chopped red onion, and minced jalapeño in a medium bowl.
Add the chopped cilantro, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the salsa mixture. Stir well and set aside to let the flavors meld.
Cut the avocados in half, remove the pit, and scoop the flesh into a small bowl. Season with a pinch of salt and pepper to taste, then mash until smooth. Set aside.
In a large bowl, whisk together the 12 eggs with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
Heat the olive oil in a large non-stick skillet over medium heat. Once hot, pour in the beaten eggs.
Allow the eggs to cook for a moment before gently stirring with a spatula. Continue to gently stir and cook the eggs until they are softly scrambled and just set.
Remove the eggs from the heat and divide them evenly among the plates.
Top each serving of scrambled eggs with a generous scoop of mashed avocado and fresh salsa.
Serve immediately and enjoy your Mexican Paleo Scrambled Eggs with Avocado & Fresh Salsa.
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This Breakfast Paleo Mexican recipe is ready in 20 minutes and features large eggs, ripe avocados, medium tomatoes and other delicious ingredients. Contains 350 calories total.
Prepare the fresh salsa by combining the diced tomatoes, chopped red onion, and minced jalapeño in a medium bowl.
Add the chopped cilantro, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the salsa mixture. Stir well and set aside to let the flavors meld.
Cut the avocados in half, remove the pit, and scoop the flesh into a small bowl. Season with a pinch of salt and pepper to taste, then mash until smooth. Set aside.
In a large bowl, whisk together the 12 eggs with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.
Heat the olive oil in a large non-stick skillet over medium heat. Once hot, pour in the beaten eggs.
Allow the eggs to cook for a moment before gently stirring with a spatula. Continue to gently stir and cook the eggs until they are softly scrambled and just set.
Remove the eggs from the heat and divide them evenly among the plates.
Top each serving of scrambled eggs with a generous scoop of mashed avocado and fresh salsa.
Serve immediately and enjoy your Mexican Paleo Scrambled Eggs with Avocado & Fresh Salsa.
Calories per Serving: 350
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