Tomato and Cheddar Scramble with Avocado

From Eat Our Feelings | Breakfast and Brunch | American

cal Calories 387kcal
High fat Total Fat 27g
High sat-fat Saturated Fat 8g
High chol Cholesterol 389mg
High sodium Sodium 1179mg
carbs Total Carbohydrate 19g
Serving size 245g Calories from fat 241kcal Fiber 3g Protein 19g Sugar 11g
3 servings


  • 6 eggs
  • 1/2 red onion, small dice
  • 1 cup grape tomatoes, halved
  • 3/4 cup grated cheddar cheese
  • 2 tbsp parmesan cheese
  • 1/4 tsp garlic powder
  • A pinch of salt and pepper
  • 1/2 avocado, sliced
  • Parsley, chopped, for garnish
  • oil, to coat pan


  1. In a bowl, whisk eggs, parmesan, salt, pepper, and garlic powder.
  2. In pan, saute onion over medium heat, until translucent. Stir in tomatoes and continue to cook for about 2 minutes, or until skin of tomato starts to pucker and pull away.
  3. Add eggs to pan, and stir lightly with a wooden spoon, to avoid burning. When eggs begin to come together, but are still a bit runny, add cheddar cheese. Tip: If eggs seem done before cheese has melted, briefly cover the pan with a lid, allowing the steam to melt the cheese.
  4. Top with sliced avocado, and garnish with parsley.
  5. Serve immediately (or as soon as possible!).

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