How to Make the Best Scrambled Eggs

This recipe is for the best scrambled eggs you've ever eaten. I promise. The recipe is for two...perfect for breakfast in bed!

Difficulty: Easy

Instructions

Things You'll Need:

• 5 eggs
• 1/2 cup if nonfat milk
• 1/2 avocado
• 1 small vine tomato
• 1/4 red onion
• 1/2 zucchini
• 1/2 cup of feta cheese
• fresh salsa
• Olive oil
• 1 frying pan
• 1 spatchula
• 1 bowl
• 1 egg beater

1. 

   First cut up all of the vegetables, except the avocado. Save it for last to prevent premature browning. Dice the onion into smaller pieces than the zucchini or tomato.

2. 

   Crack each of the eggs in a medium sized bowl. Make sure to remove any remnants of the egg shells.

3. Whisk/beat the eggs for about 30 seconds (until the yoke and the whites are mixed). Add the 1/2 cup of milk to the eggs at this time.

4. 

   Heat the frying pan on the stove top, placing about two tablespoons of olive oil into the pan.

5. Add the onions and zucchini to the frying pan and stir fry for about 2 minutes. Once they are beginning to brown, add the tomatoes and stir fry them for an additional minute.

6. 

   As the tomatoes begin to brown, add the eggs into the frying pan. Do not stir for the first minute. Cut the avocado during this time.

7. Begin stirring the eggs and do so until they are no longer runny. If you like them a little runny, reduce the cooking time accordingly.

8. Sprinkle on the feta cheese and stir eggs for another 30 seconds or so. Finally, turn off the stove and add the avocado to the frying pan. Stir the eggs one more time and serve onto a plate.

9. 

   Add your desired amount of fresh salsa to the side and enjoy!

Tips & Warnings

• Hash browns or home fries are excellent with these eggs.
• Don't over cook the eggs! They aren't as delicious when they're too dry...
• Be careful not to burn yourself on the stove/hot frying pan.