Sunday, July 10, 2011

Avocado and Roasted Red Pepper Scrambled Eggs

Here's an easy way to dress up Sunday morning scrambled eggs. I've never found breakfast burritos very appealing, but I suppose this would also go well in a tortilla with some salsa.

Avocado and Roasted Red Pepper Scrambled Eggs
Serves 2

4 eggs
1 avocado
1 roasted red pepper half
1 ounces cheddar cheese, shredded
1/2 tablespoon butter
Salt and pepper to taste

1. Whisk together eggs, cheese, salt and pepper. Melt butter in a pan over medium heat and add eggs, stirring occasionally.
2. Meanwhile, dice red pepper and cut avocado into large chunks.
         **My favorite method to dice an avocado is to cut it in half, pop out the pit, and score the avocado in a cross hatch pattern while still in its skin.
3. When eggs look nearly cooked, add roasted red pepper and cook one minute longer.
4. Turn off heat, stir in avocado, and serve.

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