From Eat Our Feelings
Breakfast and Brunch
High fatTotal Fat
High sat-fatSaturated Fat
Serving size245gCalories from fat241kcalFiber3gProtein19gSugar11g
1/2red onion, small dice
1cupgrape tomatoes, halved
3/4cupgrated cheddar cheese
Apinch of salt and pepper
Parsley, chopped, for garnish
oil, to coat pan
In a bowl, whisk eggs, parmesan, salt, pepper, and garlic powder.
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.
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.
Top with sliced avocado, and garnish with parsley.