Three-Egg Scramble with Avocado and Tomato

1. 1
   prep · ~2 min

   Prep the avocado and tomato.

   1.Dice half an avocado into small, bite-sized chunks.

   2.Dice half a tomato into similar-sized pieces.

   3.Set both aside on the plate you'll serve from.
2. 2
   mix · ~1 min

   Beat the eggs.

   Crack 3 eggs into a bowl. Add a pinch of salt and a pinch of black pepper. Beat vigorously with a fork until the yolks and whites are fully combined and you see a few small bubbles on the surface.

3. 3
   saute · ~3 min

   Scramble the eggs gently.

   1.Melt butter in a nonstick skillet over medium-low heat until it foams.

   2.Pour in the beaten eggs and let them set undisturbed for 20 seconds.

   3.Using a silicone spatula, push the eggs from the edges toward the center in slow, sweeping motions.

   4.Continue until eggs are just set but still soft and glossy — about 2 minutes total.

   TIPKeep the heat medium-low. High heat makes eggs rubbery.
4. 4
   assemble

   Fold in the avocado and tomato.

   Remove the skillet from heat immediately. Gently fold the diced avocado and tomato into the warm eggs — just a few turns of the spatula. The residual heat will warm them through without cooking them.

5. 5
   serve

   Slide onto a warm plate and serve right away.

   Scrambled eggs lose their creaminess quickly. Serve immediately with toast or on their own.

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