Scrambled Eggs with Avocado and Tomato Salsa
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Ingredients:
4 large eggs
1 ripe avocado, diced
1 medium ripe tomato, diced
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste
Pepper to taste
1 tablespoon olive oil or cooking spray 
Instructions:
1. In a medium bowl, crack the eggs and whisk them until well combined. Season with salt and pepper according to your preference.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Pour the whisked eggs into the skillet and let them cook for about 1 minute, gently stirring with a spatula to cook evenly.
4. Continue cooking the eggs until just set but still soft, about 2-3 minutes. Remove from heat and set aside.
5. In a separate bowl, combine the diced avocado, diced tomato, chopped cilantro, lime juice, and a pinch of salt. Gently toss to mix, being careful not to mash the avocado.
6. Serve the scrambled eggs on a plate, topped with the avocado and tomato salsa. Enjoy immediately.
Micronutrients per serving:
Vitamin A: 540 IU
Vitamin C: 10 mg
Calcium: 60 mg
Iron: 2 mg
Potassium: 700 mg
Folate: 90 mcg
Magnesium: 30 mg
This breakfast is low in carbohydrates and high in healthy fats and proteins, making it suitable for individuals managing their blood sugar levels.
