Scrambled Eggs with Avocado

1 small onion
1/2 firm-ripe California avocado
4 large eggs
2/3 cup grated extra-sharp Cheddar (about 2‚ ounces)
2 teaspoons unsalted butter
Garnish: chopped fresh cilantro sprigs

Chop onion. Halve, pit, and peel avocado and cut into 1/4-inch pieces.

In a bowl whisk together eggs and Cheddar and season with salt and pepper.

In a nonstick skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring, until just beginning to soften, about 2 minutes. Add egg mixture and cook, stirring constantly, until eggs are just set, about 1 minute.

Remove skillet from heat and stir in avocado.

Serve eggs garnished with cilantro.

Serves 2.


T-fal Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12.5 Inch, Black

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