Mexican Avocado Scrambled Eggs

February 6, 2019

 

Mexican avocado scrambled eggs

 

3 eggs plus 1 egg white

40g ripe avocado

a pinch of ground black pepper

1/4 tsp ground coriander

a pinch of sea salt

1/4 tsp hot chilli powder or red chilli flakes

1/4 tsp ground cumin

1/4 tsp coconut oil

 

Serves 1

Per serving:

340 calories

24g fat / 7g carbs / 24g protein

Mash the avocado in a jug. Crack the eggs and egg white into the jug. Beat gently with a

fork.

 

Add the remaining ingredients and stir.

 

Heat the oil in a frying pan over a medium heat.

Add the egg mixture and cook gently, stirring until the eggs are cooked.

Transfer to a plate and serve.

 

Consume immediately.

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