Serves: 2
Total Calories: 191

1 tablespoon unsalted butter
1/2 medium white onion, finely chopped
4 large eggs, beaten
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
1 medium tomato, seeded and chopped
1/2 avocado (Hass variety preferred), peeled, pitted and cut into 1/2-inch pieces

1. In a large nonstick skillet, melt the butter over medium-high heat and cook the onion, stirring, 1 minute. Reduce heat to low, cover, and cook until tender, 3 to 4 minutes.

2. Add the beaten eggs, salt, and pepper. Cook, stirring slowly to scramble, until the eggs are just set, about 1 to 2 minutes. Add the tomato and avocado. Stir gently to mix and remove the pan from the heat. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 2
Total Calories: 191
Calories from Fat: 103

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