Herb-Scrambled Eggs with Avocado and Lemon

By AislePrompt Editorial · ·

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, protein-packed scrambled eggs infused with fresh herbs and served atop creamy avocado slices for a nutrient-dense morning meal. This American-inspired recipe (high protein), ready in about 15 minutes, combines large eggs, milk, salt 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: 5 min Cook: 10 min Serves 2 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 4 large eggs, 2 tablespoons milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
  2. Step 2: Heat 1 tablespoon unsalted butter in a non-stick skillet over medium-low heat until melted and bubbling slightly.
  3. Step 3: Pour in the egg mixture and cook, gently stirring with a rubber spatula, until eggs are softly set and creamy, about 4-5 minutes — stop before they become dry.
  4. Step 4: Divide the scrambled eggs between two plates, top with 1/2 sliced avocado, and sprinkle with 1 tablespoon chopped chives and 1 tablespoon chopped dill before serving.

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