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🍳 Tomato Scrambled Eggs with Avocado and Cheese

452 kcal · 30 min · 4 servings

Ingredients

• 2 spring onions
• 100 g cherry tomatoes
• 6 eggs
• 50 ml milk (3.5% fat)
• salt
• pepper
• paprika powder
• 1 tbsp olive oil
• 2 slices cheddar (45% fat in dry matter)
• 1 handful parsley (5 g)
• 0.5 avocado

Instructions

1. 1. Rinse the spring onions thoroughly.
2. 2. Cut the spring onions into small rings.
3. 3. Rinse the tomatoes thoroughly.
4. 4. Cut the tomatoes in half.
5. 5. Whisk the eggs in a bowl.
6. 6. Add the milk to the eggs.
7. 7. Season the egg mixture with salt.
8. 8. Season the egg mixture with pepper.
9. 9. Add paprika powder to the egg mixture.
10. 10. Mix all ingredients for the egg mixture well.
11. 11. Heat oil in a pan.
12. 12. Add the cut spring onions to the hot pan.
13. 13. Add the halved tomatoes to the pan.
14. 14. Sauté the vegetables over medium heat for 3 minutes.
15. 15. Pour the prepared egg mixture over the vegetables.
16. 16. Stir the scrambled eggs occasionally.
17. 17. Let the scrambled eggs set for 5 to 7 minutes.
18. 18. Cut the cheese into thin strips.
19. 19. Rinse the parsley.
20. 20. Dry the parsley well.
21. 21. Finely chop the parsley.
22. 22. Remove the avocado flesh from the skin.
23. 23. Slice the avocado.
24. 24. Portion the finished scrambled eggs onto two plates.
25. 25. Sprinkle the chopped parsley over the scrambled eggs.
26. 26. Sprinkle the cheese strips over the scrambled eggs.
27. 27. Place the avocado slices next to the scrambled eggs.
28. 28. Optionally serve a slice of whole grain bread alongside.

Nutrition per serving

• kcal: 452
• Protein: 27 g · Fett/Fat: 34 g · Carbs: 9 g