Egg Scramble with Tomato and Avocado Salsa
with fruit salad
We wanted to offer a festive brunch-inspired option this week in case you'd like to serve it for Mother's Day over the weekend. But this meal would be just as fun in the evening as a breakfast-for-dinner meal.
Tags
Proteins
Cuisines
Ingredients
Chive Scrambled Eggs:
- Chives - 1 Tbsp , chopped
- Eggs - 8
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Butter - 1 Tbsp
Tomato and Avocado Salsa:
- Tomatoes, medium - 2 , diced
- Avocados - 1 , diced
- Lime juice - 2 tsp
Lemon Poppy Seed Fruit Salad:
- Berries, any type - 3 cups , sliced if using strawberries
- Kiwis - 3 , peeled and chopped
- Lemon juice - 2 tsp
- Poppy seeds (opt) - 1 tsp
- Honey - 1 tsp
Prep
- Berries / Kiwis - Prep as directed and combine.
- Tomatoes / Avocados / Chives - Prep as directed.
- Eggs - Whisk together eggs, salt, and black pepper.
- Make salsa - Combine tomatoes, avocados, and lime juice.
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Make
- Gently stir together berries, kiwis, lemon juice, poppy seeds, and honey. Refrigerate until ready to serve.
- Heat a nonstick pan with butter over low-medium heat. Add eggs and scramble gently (for very soft, tender scrambled eggs, leave the heat fairly low and let the eggs cook slowly) until just cooked through, 5 to 7 minutes.
- As soon as eggs are cooked, remove the pan from heat and gently fold in chives.
- Season tomato and avocado salsa with some salt and pepper. Add some hot sauce if you’d like it spicy.
- Divide scrambled eggs between serving plates. Top with salsa. Enjoy with fruit salad on the side.
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