Avocado and Tomato Scrambled Eggs

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy scrambled eggs mixed with creamy avocado and juicy tomatoes, seasoned with fresh chives for a nutrient-rich breakfast that satisfies cravings. This American-inspired recipe, ready in about 15 minutes, combines eggs, avocado, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 American cuisine 320 cal/serving

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Ingredients

4 large eggs
1 ripe avocado
1/2 cup cherry tomatoes
1 tablespoon olive oil
1 tablespoon fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Step 1: Heat 1 tablespoon olive oil in a non-stick skillet over medium-low heat. Crack 4 large eggs into the skillet and gently scramble until just set, about 3-4 minutes, stirring occasionally to keep them soft.
Step 2: Stir in 1/2 cup halved cherry tomatoes and cook 1-2 minutes until tomatoes are warmed and slightly softened.
Step 3: Remove from heat, stir in 1 sliced avocado and 1 tablespoon fresh chives. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Serve immediately while warm.