Avocado gives these scrambled eggs a rich and creamy texture, and a fun green colour.
1/2 an avocado
6 eggs
1/8 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
3 tbsp parmesan cheese
1/2 cup salsa
In a medium bowl, mash the avocado. Add eggs, salt, pepper garlic powder and cheese, then beat with a fork until combined. Heat a non-stick skillet sprayed with cooking spray on medium heat. Add egg mixture and use a spatula to push the eggs around until they are dry and fluffy. Serve and top each serving with a large spoonful of salsa.
We made this for lunch one day when I had some eggs to use up. I don’t like eggs, but I like avocado and salsa, so I ate this. I’m not going to say I loved it, but if you enjoy eggs then I imagine this would be quite yummy. Cole had a lot of fun making these with me and really liked the green colour, but he didn’t eat very much. I made a breakfast burrito out of it for Tony by rolling it up in a tortilla. He seemed to like it. Bennett didn’t eat any, but he was really tired and ready for a nap.
This is an extra bonus post today, because I’m going to be away for Thanksgiving and then off on a romantic get-away to Victoria with Tony, so I won’t be posting for a little while. Have a wonderful Thanksgiving to my Canadian readers, and please be sure to check out my new facebook page and click ‘like’ to become a fan. I’ve only just started it so it doesn’t look that exciting yet, but I do have some ideas for it so stay tuned.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
