Scrambled Eggs With Avocado Salsa

10 mins

289 cals



  • 1 ripe avocado, sliced
  • A handful of basil, leaves, torn
  • 1 large tomato, deseeded and chopped
  • 2 spring onions chopped
  • 6 eggs
  • Freshly ground pepper
  • ½ tsp coconut oil

Nutritional Info

  • Per Serving
  • Calories 289
  • Protein 17g
  • Carbohydrates 10g
  • Sugar 3g
  • Fibre 6g
  • Fat 21g


  • Place the avocado, basil, tomatoes and spring onion in a bowl and mix to combine.
  • In a separate bowl, lightly whisk the eggs and season with black pepper.
  • Heat the coconut oil in a non-stick frying pan over a medium heat. Add the eggs to the pan and let the mixture rest for about half a minute, then stir with a wooden spoon, folding and turning until they are lightly set
  • Remove from the heat and leave the eggs for a few seconds to continue cooking.
  • Serve and spoon the avocado salsa alongside.
  • Makes 2 servings