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Avocado tomato scrambled eggs

Avocado tomato scrambled eggs

Preparation time:
10 min
Difficulty level:

Nutritional values:

11 g
31 g
40 g


Cow's milk, whole milk (3,5% fat)Cow's milk, whole milk (3,5% fat) 25 ml
Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 ½ (50 g)
Olive oilOlive oil ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)3 (180 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 1 Teaspoon
Paprika powderPaprika powder 1 Pinch(s)
Cheddar cheeseCheddar cheese 30 g
Avocado (fresh)Avocado (fresh)¼ (40 g)
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)


Step 1:
Clean the spring onions, wash and cut into fine rings. Wash and halve the tomatoes.
Step 2:
Pour eggs into a bowl. Add milk, salt, bell pepper and paprika powder and stir. Heat oil in a frying pan. Add green onions and tomatoes and sauté over medium heat for 3 minutes. Then add the beaten egg and let it fester, stirring occasionally, for about 5 to 7 minutes.
Step 3:
In the meantime, cut the cheese into strips. Parsley wash, shake dry and finely chop. Hollow out the avocado and cut the flesh into slices. Put the scrambled eggs on a plate, sprinkle with parsley and cheese and serve with avocado slices.

Macronutrient distribution:

The recipe Avocado tomato scrambled eggs is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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