Avocado gives these scrambled eggs a rich and creamy texture, and a fun green colour.
1/2 an avocado
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.