YIELD: 2 servings
4 eggs or 3 liquid egg whites and 1 whole egg
1 tbsp. EVOO (Extra Virgin Olive Oil)
Small clove of minced garlic
1/2 stalk of green onion, finely chopped
1/2 red bell pepper
3 mushrooms, sliced
1/4 avocado, sliced
Juice of 1/2 lime
Add the oil in a hot pan over medium heat.
Add the minced garlic and cook for 2 mins.
Add the green onion, mushrooms, peppers and cook for 3-4 mins. stirring occasionally.
Whisk together the eggs and/or egg whites in a separate bowl.
Season with a dash of salt and pepper, or to taste.
Pour the whisked eggs into the pan around the vegetables, making sure to cover the entire cooking surface.
Cook for 3-4 minutes.
Add the sliced avocado, resting them on top of the eggs
and sprinkle with juice of 1/2 lime.
Cook for another minute or two and serve.
For scrambled eggs: Mix the egg mixture using a spatula or mixing spoon after adding eggs into pan as eggs cook through.
For omelette: After pouring eggs into pan around the vegetables, being mindful to fill in all spaces, let cook through. When the eggs have set, fold one half of omelette over and add the avocado as outlined above.