Avocado-Crusted Scrambled Eggs with Cherry Tomatoes
Creamy scrambled eggs enveloped in a fresh avocado crust, paired with sweet cherry tomatoes for a vibrant keto breakfast. This American-inspired keto recipe, ready in about 10 minutes, pairs large eggs, avocado, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 calories and feeds 1, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.
Ingredients
- 3 large eggs
- 1/4 cup, diced avocado
- 1/4 cup, halved cherry tomatoes
- 1/2 tsp olive oil
- 1/4 tsp garlic powder
- 1/8 tsp salt
- pinch black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk 3 large eggs in a bowl with 1/4 tsp garlic powder, 1/8 tsp salt, and a pinch of black pepper until fully combined.
- Step 2: Heat 1/2 tsp olive oil in a nonstick skillet over medium-low heat. Add the egg mixture and cook, stirring gently with a silicone spatula, for 3-4 minutes until softly set but still moist.
- Step 3: Gently fold in 1/4 cup diced avocado and 1/4 cup halved cherry tomatoes. Continue cooking for 1 more minute, stirring gently, until tomatoes are warmed through and avocado is evenly distributed without breaking.
