Scrambled Eggs with Avocado and Tomato

Huevos Revueltos con Aguacate y Jitomate

Mexican scrambled eggs come in many great variations. This is one of my favorite combinations from Oaxaca. The eggs are served with black beans on the side

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Ingredients

Makes 2 servings

▢ 1 tablespoon unsalted butter
▢ ½ medium white onion finely chopped
▢ 4 large eggs beaten
▢ ¼ teaspoon salt or to taste
▢ Freshly ground pepper to taste
▢ 1 medium tomato seeded and chopped
▢ ½ avocado Hass variety preferred, peeled, pitted, and cut into 1⁄2-inch pieces

Instructions

In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, 1 minute.
Reduce heat to low, cover, and cook until tender, 3 to 4 minutes.
Add the beaten eggs, salt, and pepper.
Cook, stirring slowly to scramble, until the eggs are just set, about 1 to 2 minutes.
Add the tomato and avocado.
Stir gently to mix and remove the pan from the heat.

Notes & Wine Advice

Serve hot.

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Course; Eggs

Cuisine; Mexican