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10M Total Time
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5M Prep Time
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7 Ingredients
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1 Servings
Load up your tortilla with eggs and avocado slices for a delicious breakfast, lunch, or dinner!
This recipe was developed for the Egg Nutrition Center by Egg Enthusiast Maggie Michalczyk, RD.
Maggie Michalczyk, RDN
Directions
Mash the avocado on one tortilla.
Scramble the eggs in a skillet over medium to high heat.
Once the eggs are done, place on top of the mashed avocado tortilla along with cheese and greens and the other tortilla, plus salt and pepper to taste.
Press in a mini grill or return to a heated skillet to toast on both sides for a minute or two.
Remove from heat, cut into four pieces and enjoy!
Ingredients
- 2 tortillas
- 2 large eggs
- 1/2 medium avocado
- 1/4 cup shredded cheddar cheese
- to taste salt
- to taste ground black pepper
- for garnish microgreens, spinach or arugula
Per serving:
- Calories 290
- Total Fat 17 g
- Saturated Fat 6 g
- Cholesterol 200 mg
- Polyunsaturated Fat 2 g
- Monounsaturated Fat 7 g
- Sodium 760 mg
- Carbohydrates 20 g
- Sugar 1 g
- Fiber 4 g
- Protein 14 g
- Vitamin A 180 mcg
- Calcium 150 mg
- Iron 1.6 mg
- Vitamin D 1.1 mcg
- Folate 0 µg
- Choline 150 mg
- Potassium 260 mg
Grains
Vegetables
Fruit
Dairy
ProteinTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.