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1034 kcal
15 min.
Scrambled eggs with avocado, tomato and coriander

Recipe for Scrambled eggs with avocado, tomato and coriander

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x portion

NaN g

1034 kcal

x g

2 kcal

1034.1
Calories
41.8g
Prot.
94.0g
Fat
7.8g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Eggs chicken5× portion (300 g)
  • Avocado1× piece (150 g)
  • Tomato6.5× slice (130 g)
  • Avocado oil5× teaspoon (25 g)
  • Butter3× teaspoon (15 g)
  • Salt4× pinch (2 g)
  • Chilli powder2 g
  • Pepper, black1× pinch (1 g)
  • Coriander leaves, fresh0.25× tablespoon (1 g)
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How to make Scrambled eggs with avocado, tomato and coriander

  1. 1. Whisk the egg with the salt, pepper and chilli powder.

  2. 2. Dice the whole tomato and half of the avocado, and slice the other half.

  3. 3. Melt the butter in a pan, add the tomato and fry for approx. 2 min. Then add the eggs and the diced avocado and stir fry on a low heat. The eggs should set, but still be slightly moist.

  4. 4. Transfer the scrambled eggs to a plate, lay the sliced avocado beside it, then sprinkle everything with coriander and pour on the oil.

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