Simple Scrambled Eggs with Avocado
Per portion: 350kcal, 3g carb
8 pasture raised eggs
2 tablespoons butter
½ tsp salt
1/2 small avocado
4 twists black pepper
1. Crack eggs in a mixing bowl, add salt and whisk with a balloon whisk The longer you whisk, the lighter the finished dish will be.
2. Heat butter on the lowest setting in a large skillet.
3. Add eggs and with a spatula gently push the hardened parts from the bottom
4. Continue till you get the consistency desired (soft or hard). Add avocado and pepper to taste.
Serve with 2 tablespoons of salsa.
Recipe designed by Alainn Bailey, ms, rd, cdn, cnsc