Easiest Way to Prepare Appetizing Scrambled eggs with tomatoes and avocado

Scrambled eggs with tomatoes and avocado. Drizzle the lemon juice on top, and season with salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Dice onions, avocado and tomatoes then set aside.

In a bowl, combine sliced avocado and tomatoes. Drizzle with lime juice and sprinkle with salt and pepper. Top scrambled eggs with avocado and tomatoes and add a few grinds of black pepper if necessary. You can have Scrambled eggs with tomatoes and avocado using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Scrambled eggs with tomatoes and avocado

You need of eggs.
You need of spring onion.
Prepare of onion.
It's of tomato.
It's of avocado.
You need of cherry tomatoes.
You need of feta cheese.
Prepare of butter.
You need of salt.

Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. These Mediterranean scrambled eggs are the perfect start to your day, with a balance of protein, healthy fat and a vegetable serving. Heat a pan over a medium heat, spray with spray oil. Add eggs and stir occasionally, until scrambled eggs are cooked.

Scrambled eggs with tomatoes and avocado instructions

Heat a pan and add 1 tbsp of butter. Once melted, add chopped onion and diced tomato. Let it cook for 3-4 minutes..
In the meantime, whisk the eggs. Add chopped spring onion and a pinch of salt. Mix again..
Add the egg mixture into the pan. Mix frequently until the scrambled eggs are ready (depending on your preference how well cooked you like them)..
Cut the avocado in slices and the cherry tomatoes in quarters. Serve together with the scrambled eggs. Sprinkle some crumbled feta and more spring onions or top..

Season with salt and black pepper. Meanwhile, fill a large pan with water and bring to the boil; add the vinegar. Cut the avocados in half and scoop out the flesh into a bowl (discard the stone). Season the eggs with a few. I add slices on top of fried eggs on toast, and inside egg sandwiches.