I’m not gonna lie. I started out trying to make an omelet, but I skrewed up the flipping it over part and made a huge mess, so scramble it became.
And you know what, it’s all the same ingredients, so I’m pretty sure it tasted the same as it would have in omelet form.
I’ve always loved breakfast food. Scrambled eggs and bacon = yum! But why limit eggs to breakfast? Why not have them for lunch too? Or even supper. Super quick and easy.
When I was in Hawaii, I hate an omelet at Bongo Ben’s in Kona that had avocado on top. I fell in love with the combination of eggs and avocado, which is playing perfectly into my new plan of having more avocado in my life.
But, as I mentioned before, the whole “omelet” thing didn’t work out.
Whatevs. Just go with it.
Veggie Scramble with Avocado
Splash of milk
1-2 tbsp each of chopped green pepper, mushrooms, onion, tomatoes
1/2 avocado, sliced
Option: crumbled, cooked bacon
Preheat skillet on medium heat. Cook veggies until tender and mushrooms have browned (a few minutes).
Mix eggs and milk in a small bowl or large coffee cup with a fork. Pour egg mixture into skillet with the veggies. Scramble with spatula. Cook until eggs are done, a few minutes.
To easily slice avocado, cut avocado in half. Remove pit. Score lines lengthwise through avocado flesh. Scoop out of peel with a spoon, and voila, you have avocado slices.
Once eggs are done, add cheese and bacon if using. Stir until cheese is melted. Pour eggs and veggies plate and season with pepper. Top with avocado slices.