Loaded Scrambled Eggs

This is an easy, "work with what you got" type of recipe.  Mix up the veggies with anything you have in your produce drawer of your fridge.  I love scrambled eggs but lately I have been trying to add as many veggies as I can to my meals.  

Ingredients:

1 tbsp butter

1/2 onion, chopped

1/3 red bell pepper, chopped

1 squash, chopped

salt

pepper

Add butter to pan and melt.

Add onions and cook for 3-5 minutes, until soft.

While onions are cooking, beat eggs in separate bowl.  Add salt and pepper.

Add rest of veggies to the pan and cook for 5-7 minutes.

Add egg mixture to pan and immediately mix all together until egg is cooked.

I like to turn off the heat once the eggs begin to take shape and are still wet looking.  The remaining heat from the pan finishes them off a bit more.

We topped the eggs off with a little avocado, homemade pico de gallo, and cilantro.  Add more salt pepper to taste if needed.

Simple and fast.  Plus very filling.  Enjoy!

Avocado Salad

Here is a recipe that is quick and easy.  It doesn't hurt that it's healthy too.  My hubby was gifted two humongous avocados on his last trip and to my happy kitchen it arrived.  Where we live we really don't see them this big and nice so you know I was excited.

Ingredients:

1 large avocado

2-3 roma tomatoes

1/2 red onion, sliced thinly

2-4 tbsp of olive oil

1/2 lime

salt

pepper

cilantro

Cut up avocado, tomatoes, onion and place in bowl.

Pour olive oil over ingredients.  Add salt & pepper to taste and then squeeze lime over everything.  Mix all the ingredients.  Add cilantro.

We ended up adding sauteed shrimp to it and it was delish!  I like my salad a little on the tangy side so I used the whole lime.  Hubby thought it was too much but I really enjoyed it.  

The avocado was so big we had left over.  I sealed it nice and tight and hope it doesn't turn brown too fast because I want to eat what's left, over a warm corn tortilla, yummy!

Enjoy!