My Breakfast: Fresh Tomato and Rosemary Scrambled Eggs with Avocado

Scrambled eggs may be one of the easiest dishes to make and they have the potential to pack huge amounts of flavor and health benefits. With a cup of coffee in hand, I created this dish to satisfy my morning hunger pangs. The tiny little egg that I cracked into the sizzling pan is packed with proteins and essential amino acids. Tomatoes are also beneficial due to their high vitamin count of C and A. Rosemary is believed to be an anti-inflammatory herb that improves memory, digestion, and circulation. And lastly, the fresh avocado that accompanies the dish is a monounsaturated fat (the good kind of fat!!) that is recognized for its ability to lower cholesterol. This recipe was formulated for a portion size of one but can totally be increased depending on your crowd!

1 tablespoon olive oil

1 scallion

About 5-10 grape tomatoes, sliced thin

1 tablespoon fresh basil

2 eggs, scrambled

Splash of milk

Dash of kosher salt and freshly ground black pepper

1 sprig of rosemary, off the stem

1/4 cup of sharp shredded cheddar cheese

1/2 avocado, sliced

To a hot skillet, add olive oil and scallion and cook until scallion is slightly translucent. Add tomatoes and basil and cook briefly until tomatoes and basil begin to wilt. In a separate bowl, whisk eggs, milk, salt, and pepper. Add egg mixture to the skillet and allow to cook through. Add rosemary and cheddar cheese during the last couple minutes of cooking. Plate scrambled eggs with avocado slices and enjoy!