Avocado Feta Scrambled Eggs with Cherry Tomatoes and Sourdough

Ingredients

• 4 large Eggs (room temperature)
• 1 medium Avocado (diced)
• 50 g Feta Cheese (crumbled)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Olive Oil (extra virgin)
• 1 pinch Black Pepper (freshly ground)
• 8 pieces Cherry Tomatoes (halved)
• 1 tablespoon Fresh Parsley (chopped, optional)
• 1 teaspoon Pumpkin Seeds (toasted)
• 1 teaspoon Sesame Seeds (toasted)
• 2 slices Sourdough Bread (potato sourdough, toasted)

Instructions

1. Prep Ingredients

   Dice the avocado, crumble the feta, halve the cherry tomatoes, and chop the parsley. Set aside in separate small bowls.

   Time: PT5M

2. Beat Eggs

   In the mixing bowl, whisk together the eggs, lemon juice, olive oil, and a pinch of black pepper until fully combined.

   Time: PT2M

3. Heat Skillet

   Place the non‑stick skillet over medium heat (about 350°F) and let it warm for a minute.

   Time: PT1M

   Temperature: 350°F

4. Scramble Eggs with Add‑ins

   Pour the egg mixture into the hot skillet. As the edges set, gently push them toward the center, allowing uncooked liquid to flow underneath. When the eggs are about halfway set, fold in the diced avocado, crumbled feta, and halved cherry tomatoes. Continue to cook until the eggs are softly set but still moist.

   Time: PT5M

   Temperature: 350°F

5. Toast Sourdough

   While the eggs finish cooking, toast the sourdough slices in a toaster or under the oven broiler until golden and crisp.

   Time: PT3M

   Temperature: 425°F

6. Plate and Garnish

   Transfer the scrambled eggs to a plate, sprinkle with chopped parsley, toasted pumpkin seeds, and sesame seeds. Serve alongside the toasted sourdough.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

30g

Fat

20g

Fiber

5g