By Brittanie Peterson
Dice the tomato and red onion finely. Chop the cilantro and set aside.
Slice the avocado in half, remove the pit, scoop out the flesh, and cut into small cubes. Squeeze half a lime over the diced avocado to prevent browning.
In a medium bowl, beat the eggs with salt and black pepper until smooth and thoroughly mixed.
Heat a non-stick frying pan over medium heat and add the olive oil. Once hot, add the diced onion and sauté until it becomes translucent, about 3 minutes.
Add the diced tomato to the pan and cook for another 2 minutes until softened.
Pour the beaten eggs into the frying pan with the onion and tomato. Cook by gently stirring until the eggs are softly set, about 3-5 minutes.
While the eggs are cooking, heat the corn tortillas by folding them and placing them in a separate dry pan over medium heat, flipping them after about 1-2 minutes, until warm and slightly toasted.
Once the eggs are cooked, remove them from heat and gently fold in the cubed avocado and chopped cilantro.
Serve the scrambled eggs over the warm tortillas and garnish with extra cilantro and a squeeze of lime if desired.
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By Brittanie Peterson
This Breakfast Mexican Quick Meals recipe is ready in 20 minutes and features large eggs, ripe avocado, small corn tortillas and other delicious ingredients. Contains 360 calories total.
Dice the tomato and red onion finely. Chop the cilantro and set aside.
Slice the avocado in half, remove the pit, scoop out the flesh, and cut into small cubes. Squeeze half a lime over the diced avocado to prevent browning.
In a medium bowl, beat the eggs with salt and black pepper until smooth and thoroughly mixed.
Heat a non-stick frying pan over medium heat and add the olive oil. Once hot, add the diced onion and sauté until it becomes translucent, about 3 minutes.
Add the diced tomato to the pan and cook for another 2 minutes until softened.
Pour the beaten eggs into the frying pan with the onion and tomato. Cook by gently stirring until the eggs are softly set, about 3-5 minutes.
While the eggs are cooking, heat the corn tortillas by folding them and placing them in a separate dry pan over medium heat, flipping them after about 1-2 minutes, until warm and slightly toasted.
Once the eggs are cooked, remove them from heat and gently fold in the cubed avocado and chopped cilantro.
Serve the scrambled eggs over the warm tortillas and garnish with extra cilantro and a squeeze of lime if desired.
Calories per Serving: 360
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