Scrambled Eggs With Avocado And Tomatoes

Scrambled Eggs with Avocado and Tomatoes! Flavorful breakfast recipe loaded with creamy avocado, juicy tomatoes, and a kick of cayenne pepper. Try it now and start your day deliciously!

Adding a twist to the classic scrambled eggs, this recipe brings together the creamy richness of avocado, the burst of juicy tomatoes, and the zing of fresh parsley, all tied together with a squeeze of lemon juice and a hint of spice – a flavorful breakfast or brunch dish that’s sure to delight!

Ready Time

30 mins


10 servings


  • eggs 10 large
  • avocados 5 ripe, diced
  • tomatoes 2 large, diced
  • salt 1 teaspoon
  • pepper 1/2 teaspoon
  • butter 4 tablespoons
  • fresh parsley 1/4 cup, chopped
  • lemon juice 2 tablespoons
  • cayenne pepper 1/4 teaspoon (optional)


Crack the eggs into a large bowl and whisk them together with a fork. Add salt, pepper, and cayenne pepper (if using) to the eggs and mix well.

Heat 2 tablespoons of butter in a large non-stick skillet over medium heat.

Once melted, add the diced tomatoes and cook for about 3-4 minutes, or until they start to release their juices. Add the diced avocado to the skillet and cook for another 2-3 minutes, stirring occasionally, until they’re slightly tender.

Pour the egg mixture over the avocado and tomatoes in the skillet.

Cook the eggs for about 30 seconds, until the edges start to set. Use a spatula to gently scramble the eggs, breaking them up into small curds.

Don’t overmix! Continue cooking the eggs for another 2-3 minutes, until they’re almost fully set.

Stir in the chopped parsley and lemon juice. Cook for an additional 30 seconds, until the eggs are fully cooked.

Use the remaining 2 tablespoons of butter to grease a large serving dish or individual plates.

Divide the scrambled eggs among the plates or place them on the serving dish. Serve hot and enjoy!


Use 5 ripe avocados for the best creamy texture.

If not ripe, they won’t mash well and will be unpleasant to eat.

Make sure to chop the parsley just before using, as it can lose its flavor and texture if chopped too far in advance.

If using cayenne pepper, use sparingly, as it can quickly overpower the dish.

A pinch will do.

Don’t overmix the eggs; this can make them tough and rubbery.

Let the eggs cook for a bit before scrambling; this helps them set and creates a fluffier texture.

If you’re making ahead of time, keep the scrambled eggs warm in a low oven (around 200°F) until ready to serve.

If you prefer a softer or firmer scramble, adjust the cooking time accordingly.

To ensure everyone gets a good portion, serve with a slotted spoon to distribute the eggs, avocado, and tomatoes evenly.

Nutrional Value

  • Energy: 240 calories
  • Protein: 18g
  • Fat: 17g
  • Saturated Fat: 8g
  • Cholesterol: 180mg
  • Carbohydrates: 6g
  • Fiber: 4g
  • Sugar: 2g
  • Sodium: 250mg
  • Potassium: 440mg
  • Vitamin A: 10% of the Daily Value (DV)
  • Vitamin C: 20% of the DV
  • Calcium: 4% of the DV
  • Iron: 10% of the DV
Scrambled Eggs With Avocado And Tomatoes
Scrambled Eggs With Avocado And Tomatoes

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