⏱️
10
min prep time
🔥
30
min cook time
🍽️
2
servings
📊
Easy
difficulty
🛒Ingredients
- 4 large eggs
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 lemon, juiced
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
🔧Kitchen Tools Needed
- Large mixing bowl
- Whisk
- Serving dish or skillet
📝Instructions
- 1
In a large mixing bowl, crack the eggs and whisk until well blended.
- 2
Add the avocado, cherry tomatoes, black olives, red onion, and cilantro to the bowl with the eggs.
- 3
Drizzle with olive oil and lemon juice, then season with salt, pepper, and red pepper flakes if using.
- 4
Gently toss all ingredients together until well combined, ensuring the eggs are evenly distributed.
- 5
Transfer the mixture to a serving dish or a cold skillet for a rustic presentation.
- 6
Serve immediately and enjoy cold as a refreshing breakfast or brunch option.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
QuickNo cookHealthyVegetarianGluten-free
❓Frequently Asked Questions
Can I use different vegetables?
Yes, feel free to substitute with your favorite vegetables such as bell peppers or cucumbers.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
