SCRAMBLED EGGS WITH ROASTED RED PEPPERS AND AVOCADO
1/2 tablespoon butter
1/2 roasted red bell pepper, about 1 1/2 ounces
1/2 small avocado, coarsely chopped, about 2 1/4 ounces
Salt, to taste
In a small, nonstick skillet, heat the butter over medium heat. Break the eggs into the pan and break the yolks with a spoon; sprinkle with a little salt. Stir to scramble and continue stirring until the eggs are starting to set up. Quickly add the peppers and avocado. Cook and stir until the eggs are set to your liking. Adjust the seasoning, if needed.
Makes 1 serving
Do not freeze
Per Serving: 317 Calories; 26g Fat; 14g Protein; 9g Carbohydrate; 5g Dietary Fiber; 4g Net Carbs
I came up with this to use up some odds and ends that I had in the fridge.