Description
This Avocado Scrambled Eggs Recipe is a quick, creamy, and nutritious breakfast idea that’s ready in just 5 minutes. Made with fluffy scrambled eggs and creamy ripe avocado, it’s packed with protein, healthy fats, and essential nutrients. Perfect for busy mornings, keto diets, and anyone looking for a healthy, satisfying meal to start the day.
Ingredients
Scale
- 2 large eggs (organic or free-range recommended)
- ½ ripe avocado (mashed or diced)
- 1 tbsp butter (or olive oil)
- Salt (to taste)
- Black pepper (to taste)
- ½ tsp garlic powder (optional)
- ½ tsp chili flakes (optional)
- Fresh herbs for garnish (parsley or cilantro, optional)
Instructions
- Prep the eggs: Crack two eggs into a bowl. Add a pinch of salt and pepper. Whisk until combined.
- Heat the pan: In a non-stick skillet over low-medium heat, melt the butter (or heat olive oil).
- Cook the eggs: Pour the eggs into the pan. Let them sit for 20 seconds, then gently stir with a spatula, creating soft curds.
- Add the avocado: When eggs are almost set, fold in the mashed avocado. Stir gently for another 30 seconds until everything is combined.
- Serve: Transfer to a plate. Garnish with fresh herbs, chili flakes, or feta cheese if desired.
- Enjoy: Serve on toast, in a wrap, or enjoy as is!
Notes
- Use ripe avocado for the best creamy texture.
- Keep the heat low to avoid overcooking the eggs.
- Add toppings like cherry tomatoes, feta, or smoked salmon for variation.
- Make it keto-friendly by skipping toast and serving with greens or a breakfast bowl.
- Leftovers can be mashed into an Avocado Egg Salad for sandwiches or lettuce wraps
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: Avocado Scrambled Eggs Recipe, Healthy Breakfast, Keto Eggs, Low-Carb Breakfast