Tex-Mex Scrambled Eggs with Avocado and Salsa
September 13, 2016
Say good morning with gusto! This delicious Tex-Mex breakfast recipe has the protein, fiber, and healthy fats you need to stay full and energized until lunchtime.
Note: This recipe contains eggs. If you have a sensitivity to eggs, this recipe is not for you.
Virgin Diet compliant: Cycles 1, 2, and 3 (unless you have a food intolerance to eggs)
Sugar Impact Diet compliant: Cycles 1, 2, and 3 (unless you have a food intolerance to eggs)
- Prep: 10 mins
- Cook: 5 mins
- Yields: 2 servings
Directions
1Combine the tomato, onion, cilantro, lime juice, and 1/4 teaspoon sea salt in a small bowl.
2Whisk together the eggs, water, and remaining 1/4 teaspoon sea salt in a small bowl.
3Heat the olive oil in a medium nonstick skillet over medium heat.
4Add the egg mixture and cook, stirring gently, until the eggs are set, about 2 minutes.
5Divide the eggs between 2 plates, and top each with half the fresh salsa mixture and half the sliced avocado. Enjoy!
This recipe is part of the Back-to-School Breakfast menu, with Chocolate Cherry Chia Shakes, Hot Quinoa Cereal with Warm Berry Compote, Tex-Mex Scrambled Eggs with Avocado and Salsa, and Blueberry Power Muffins. Check out the Back-to-School Breakfast Menu and Guide for links to all the recipes, plus more handy tips and activities for happy, healthy mornings!
Originally published in JJ Virgin's Sugar Impact Diet Cookbook, Grand Central Life & Style, 2015
Want more delicious, nutritious recipes? Check out jjvirgin.com/recipes.
