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Scrambled Eggs with Avocado and Tomato |
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Serves: 2 Print this Recipe(Huevos Revueltos con Aguacate y Jitomate) Category: Egg Dishes Makes 4 to 6 servings 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. 1 tablespoon unsalted butter 1/2 medium white onion, finely chopped 4 large eggs, beaten 1/4 teaspoon salt, or to taste Freshly ground pepper, to taste 1 medium tomato, seeded and chopped 1/2 avocado (Hass variety preferred), peeled, pitted and cut into 1/2-inch pieces 1. 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. 2. 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. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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