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Scrambled Eggs With Avocado And Spice, Side Of Ketchup Recipe

Today's culinary creation is a simple, yet nutritious and fulfilling dish, perfect for those mornings when you want a quick energy boost without spending too much time in the kitchen. The highlight of this meal is scrambled eggs, perfectly cooked to a firm consistency, without any additional mix-ins for a clean and straightforward flavor profile. To complement the eggs, we have slices of ripe avocado, delicately seasoned with a sprinkle of either paprika or chili powder, adding not just a pop of color but also a subtle kick that elevates the dish. A small serving of ketchup on the side offers a tangy contrast, perfect for those who like a bit of acidity to balance the creaminess of the eggs and avocado.

Scrambled Eggs with Avocado and Spice, Side of Ketchup

🌎 Fusion: Breakfast

🥗 Ingredients:

  • eggs (100g)
  • avocado (75g)
  • paprika or chili powder (2g)
  • ketchup (20g)

🍳 How to cook (1 serving):

Cooking Time: 5 minutesPreperation Time: 5 minutes

Ingredients

- Eggs (2 per serving) - 1 ripe avocado - Paprika or chili powder (to taste) - Salt (to taste) - Pepper (to taste) - Ketchup (optional, for serving)

Instructions

1. In a mixing bowl, crack the eggs and beat them until smooth. Season with salt and pepper to taste. 2. Heat a non-stick skillet over medium heat and pour in the beaten eggs. Cook, stirring occasionally, until the eggs are fully cooked and firm, about 3-5 minutes. 3. While the eggs are cooking, halve the avocado and remove the pit. Slice the avocado halves and sprinkle with paprika or chili powder to taste. 4. Once the eggs are cooked, transfer them to a plate. Arrange the seasoned avocado slices alongside. 5. Serve immediately with a side of ketchup, if desired.

⭐️ Nutrition facts:

This meal is a great source of protein from the eggs, which is essential for muscle repair and growth. The avocado adds healthy fats and fiber, promoting heart health and aiding in digestion. The spices not only add flavor but also contain antioxidants.

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