Southwest Scrambled Eggs

SOUTHWEST SCRAMBLED EGGS

Serves 2

You'll Need:
6 tomatoes, diced
1/2 cup chopped fresh cilantro
1/2 onion, finely diced
3 cloves garlic, minced
1 jalapeno, finely diced (if you enjoy hot)
1/2 tsp salt
1/4 test black pepper
juice from a 1/2 lime.
1 avocado, sliced lengthwise, pitted and peeled
cooking spray
6 large eggs, beaten
1 teaspoon salt
1/2 tsp black pepper

Mix first 8 ingredients together in a small bowl and stir gently to combine. 
You can also store your salsa for future use in the week by keeping it in the refrigerator for up to 1 week.

After home made salsa is made up, cut avocado in half and slice into thin slices.
Heat up your skillet and whisk the eggs with your salt and pepper.  Add eggs to skillet and cook them up until they look wet but not runny.  Approx. 5-7 minutes

This recipe serves two, so divide eggs onto two plates, top with avocado and spoon on salsa. 

Add some berries on the side for a complete, healthy and clean breakfast.