INGREDIENTS

1 ripe avocado (sliced)

3 medium eggs

1 cup baby mushrooms

1 half tomato (diced)

2 scallions (sliced thinly)

salt and pepper to taste

2 tablespoons olive oil

INSTRUCTIONS

slice mushrooms thinly. Place a skillet on medium heat. Add 1 tablespoon olive oil. add mushrooms and sauté until desired amount of softness is reached. remove from hear

whisk eggs with salt and pepper.

Place oil in a clean non-stick skillet on medium low heat.

Add eggs to the pan and stir frequently until the eggs are scrambled. Continue to stir for 2 mins or until the eggs are cooked to your preference.

Top with tomato, avocado and scallion