Avocado and Tomato Egg Scramble

1 large egg
1/4 cup plain yogurt, natural
1/4 cup cubed avocado (place rest with pit in in the fridge with lemon squeezed over the top)
1/4 cup chopped tomatoes
1/2 tsp. of salt, divided
1 tsp. of black pepper, divided
1 Tbsp of Italian seasoning, crushed herbs (more if you like), divided

Add a side of fruit, like watermelon, cantaloupe, grapes, or strawberries for a refreshingly light breakfast. Add a 1/4 cup of your favorite chopped green vegetable, such as spinach, kale, or asparagus, to the egg mixture and supercharge your produce intake. The recipe is easy to multiple. You can bake it in a casserole dish at 350 degrees until firm.
You may be surprised to find that the mixture tastes like turkey sausage.

Heat a skillet with non-stick spray until it sizzles at the drop of water. While heating, whisk together egg and yogurt. Then, sprinkle with 1/4 tsp. of salt, 1/2 tsp. of pepper, 1/2 Tbsp. of Italian seasonings. Whisk. When the pan is ready, pour in egg mixture. Allow egg to firm to desired consistency, moving around every so often to avoid browning. Add avocado, tomato, and remaining seasonings. Gently incorporate. Place on a plate. Eat while hot. Very delicious.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user ATTORNEYWILSON.