Saturday, August 29, 2009

Avocado & Cheese Scrambled Eggs

This is a lighter version of the first breakfast I ever made for Mr. P., when we were still courting.

1 ripe avocado, peeled, pitted, and roughly chopped
1 tbl lemon juice
4 scallions, chopped
4 eggs (or 1 cup egg beaters)
1 tbl light sour cream
1/2 tsp onion salt
1/4 tsp pepper
4 oz shredded 2% cheddar cheese or Mexican cheese blend, divided
2 tbl chopped fresh cilantro (optional)
your favorite salsa (optional)

Preheat the broiler. Spray a 2-quart casserole dish with cooking spray.

Gently toss the avocado with the lemon juice, drain and set aside.

Beat the eggs with the sour cream, onion salt and pepper.

Spray a large nonstick skillet with cooking spray and heat over medium heat. Saute the scallions until slightly wilted. Add the egg mixture and scramble until not quite set. Gently fold in the avocado, 2 oz of the cheese, and the cilantro, then pile the mixture into the prepared casserole dish. Sprinkle with the rest of the cheese. Put the dish under the broiler until the cheese topping is lightly browned. Serve with salsa, if desired.

4-6 servings

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