Creamy Scrambled Eggs with Avocado & Pan-Seared Tomatoes 🍅🍳

This simple, nutrient-packed breakfast combines soft, buttery scrambled eggs with creamy avocado chunks and lightly caramelized tomatoes. It’s fresh, satisfying, and perfect for a quick, healthy morning meal.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

For the Scrambled Eggs

4 large eggs

1 tbsp butter

2 tbsp milk (optional)

Salt, to taste

Freshly ground black pepper

For the Avocado

1 ripe avocado, diced

1 tsp extra virgin olive oil

Pinch of salt

Freshly cracked black pepper

For the Tomatoes

1 large tomato, halved

1 tsp olive oil

Salt and black pepper

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Heat a nonstick skillet over medium heat and add the olive oil.

Place the tomato halves cut-side down and cook for 2–3 minutes until lightly caramelized. Flip for 30 seconds, then remove.

Whisk the eggs with the milk (if using), salt, and pepper.

Melt the butter in the same skillet over medium-low heat.

Pour in the eggs and gently stir with a silicone spatula until soft, fluffy, and just set.

Toss the diced avocado with olive oil, a pinch of salt, and freshly cracked black pepper.

Arrange the scrambled eggs, avocado, and seared tomatoes on a serving plate.

Finish with an extra sprinkle of black pepper and serve immediately.

Prep Time: 8 minutes

Cooking Time: 7 minutes

Total Time: 15 minutes

Kcal: ~390 kcal per serving

Servings: 2