Avocado Scrambled Eggs

It may surprise you to know that breakfast is my least favorite meal of the day.  I love a good muffin or pastry, but realistically I can’t eat that every day.  So finding a healthy breakfast each morning frustrates me sometimes.  I tend to find one thing I like, and then do that every day until I can’t stand it anymore.  This blog has forced me to actually branch out and try different things.  Now if only I had a blender, I would try more smoothies!
To complicate the breakfast problem, I don’t really like eggs.  I can handle scrambled eggs, but that is it!  Years ago I went on the Atkins diet for 2 weeks; that was torture.  Eggs for breakfast was difficult.  I worked out of the house at the time too, so I had my breakfast in the hospital cafeteria.  Cafeteria eggs are even worse!  Lately though, I can do scrambled eggs with ham.  And now, avocado!!
I have mentioned many times before I could live on avocados, and put them with everything.  Well here is proof.  I put them with eggs.  They were amazing!   The buttery avocado blends with the creamy eggs, and I really liked it.  Topped with a few fresh chives, and it is even better!  So not only does it taste amazing, but it is full of healthy fat, and protein to get your day off right.

Avocado Scrambled Eggs

2 eggs
1 Tbls milk
1 tsp butter or margarine
1/2 avocado, diced
1 tsp chives, chopped

Heat a skillet over medium low heat.  In a small bowl beat the eggs and the milk together until light in color, about 30 seconds.  Once the pan is hot, add the butter to the pan, and swirl to coat.  Pour in eggs.  Stir the eggs occasionally, until they start to set.  Add the avocado, and continue stirring until the eggs are fully cooked.  Top with fresh chives to serve.

Erin Sellin is the resident recipe contributor for Taking Time for Mommy – Online Magazine for Moms. You can also  find her on her own blog Dinners, Dishes, and Desserts and on facebook.