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Scrambled eggs with diced avocado and a side of salsa
Delight your taste buds with this flavorful and nutritious low-carb recipe for Scrambled Eggs with Diced Avocado and Salsa. This dish combines protein-rich eggs, creamy avocado, and a zesty salsa for a satisfying meal that's suitable for diabetics and supports your weight loss goals.
Serve the scrambled eggs and avocado mixture on a bed of fresh spinach or mixed greens for added nutrition.
Enjoy this dish for breakfast, brunch, or even a quick and healthy dinner option.
Pair it with a side of whole grain toast or a low-carb tortilla for some extra fiber, if desired.
4 large eggs
1 medium-sized avocado, diced
1/4 cup diced tomatoes
2 tablespoons diced red onion
1 tablespoon chopped fresh cilantro
1/2 tablespoon lime juice
Salt and pepper to taste
Cooking spray or olive oil for greasing the pan
In a small bowl, prepare the salsa by combining the diced tomatoes, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Mix well and set aside.
Crack the eggs into a mixing bowl and whisk them until well beaten. Season with salt and pepper to taste.
Heat a non-stick skillet or frying pan over medium heat. Grease the pan with cooking spray or a small amount of olive oil.
Pour the beaten eggs into the skillet and cook, stirring gently with a spatula, until they start to set but are still slightly runny.
Add the diced avocado to the pan with the eggs and continue cooking, stirring gently, until the eggs are cooked to your desired consistency and the avocado is warmed through. Be careful not to overcook the eggs.
Divide the scrambled eggs and avocado mixture onto two plates.
Serve each plate with a generous side of the prepared salsa.
Enjoy your low-carb, high-protein Scrambled Eggs with Diced Avocado and Salsa!
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