(Day 6) [Breakfast] Avocado with roasted Tomatoes


Serves 1

FAT: 17g

2 eggs
1 ripe avocado
Small knob of butter (or dash of oil)

Whisk the eggs in a cup or bowl with a fork.  In a small non-stick pan, heat the butter gently until it melts (don’t allow it to brown), then add the eggs.  Stir slowly and continuously with a wooden spoon or spatula for 1-2 minutes to produce a creamy consistency.  Remove from the heat while it is still runny in places as it will go on cooking in the pan.  Add 1/4 medium avocado, sliced (add 60 cals).

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