Name: Sun-Dried Tomato & Spinach Scrambled Eggs with Avocado
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ (142 g) pkgs baby spinach; 18 eggs; 12 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; oregano, dried; salt

Sun-Dried Tomato & Spinach Scrambled Eggs with AvocadoSun-Dried Tomato & Spinach Scrambled Eggs with Avocado — a 20-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

3 avocados

1 ½ (142 g) pkgs baby spinach

18 eggs

12 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Roughly chop sun-dried tomatoes. Place in a large bowl, along with eggs and spices, then whisk to combine.

Roughly chop spinach, add to the bowl with the egg mixture, and stir to combine.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Pour egg mixture into the skillet; scramble using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the skillet. Cook until spinach is wilted and eggs are no longer runny. Remove from heat.

Meanwhile, wash, dry, halve, and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

To serve, divide scrambled eggs and avocado between plates. Enjoy!

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