Sautéed Scrambled Eggs with Avocado and Fresh Dill

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.

Velvety scrambled eggs infused with creamy avocado and bright dill, ready in minutes for a satisfying low-carb breakfast. This American-inspired recipe (low-carb), ready in about 10 minutes, combines large eggs, unsalted butter, avocado 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 235 calories and feeds 1, 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: 5 min Serves 1 American cuisine 235 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat until melted and shimmering.
  2. Step 2: Crack 2 large eggs into the skillet and cook for 2-3 minutes, gently stirring with a spatula until softly set but still moist.
  3. Step 3: Remove skillet from heat, add 1/2 medium avocado diced into 1/4-inch cubes, and stir in 1 tbsp fresh dill until evenly distributed and warmed through.

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