Categories: Egg dishes

Ingredients

• 2 Tbsp. canola oil, divided
• 1 medium chopped onion
• 1 large chopped tomato
• 1 or 2 finely chopped serrano or jalapeno peppers
• 1 chopped ripe avocado
• 8 eggs, lightly beaten
• 1/4 tsp. coarse salt
• Slice avocado for garnish

Directions

1. In a large skillet, heat 1 Tbsp. of the oil on medium-high. Add chopped onion and cook 5 minutes or until softened. Add tomato and peppers (remove seeds and veins for less “heat”); cook and stir 3 minutes. Remove tomato mixture to a bowl; stir in chopped avocado; set aside.
2. In the skillet, heat remaining tablespoon canola oil on medium; add eggs and salt. Cook, stirring often, for 3 to 5 minutes or until eggs are cooked. Stir in tomato mixture; cook about 1 minute or until hot. Divide mixture among 4 plates; top with sliced avocado.

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