Description
A comforting and quick breakfast bowl featuring scrambled eggs, cheese, salsa, and avocado.
Ingredients
Scale
- 2–3 large eggs
- 1 tablespoon butter
- Salt and pepper (to taste)
- 1/4 cup shredded cheddar cheese
- 3 tablespoons fresh salsa
- 1/2 avocado (cut into chunks, optional)
Instructions
- Preheat a cast iron skillet or heavy-bottomed pan over low-medium heat.
- In a bowl, whisk eggs with salt and pepper until fluffy.
- Add butter to the skillet and allow it to melt.
- Pour in the eggs and start to scrape the edges gently after 20-30 seconds.
- Continue to cook and gently stir until eggs are just set, around 1-2 minutes.
- Transfer scrambled eggs to a bowl and top with cheese, salsa, and avocado.
- Serve and enjoy!
Notes
For a heartier bowl, add black beans or roasted sweet potatoes. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 400mg