I'm always looking for ways to enjoy creamy Hawaiian avocados, especially because it's still avocado season here, and I happen to have a small avocado grove in my backyard.
This morning I was making lilikoi ice-cream with honey which called for 6 egg yolks, leaving me with 6 egg whites. Normally people make angel food cake or meringue cookies out of egg whites, but I'm looking for something a little easier to make for my breakfast. So I just put two and two together and came up with this protein packed, delicious morning meal using ingredients I had on hand.
Scrambled egg whites with creamy Hawaiian avocado and tomatoes are a great way to get in
a little protein in a healthier way.
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1/2 avocado, smashed into small chunks with a fork
6 egg whites
salt and pepper to taste
red pepper flakes to taste
2/3 cup grape tomatoes, sliced in half
In a small bowl, add the smashed avocado, egg whites and salt and pepper. Gently stir to combine and set aside.
In a small skillet over medium heat add a little drizzle of olive oil. Then add the red pepper flakes and sliced tomatoes and cook until the tomatoes are tender, add a little more oil if needed so the eggs don't stick. Add the egg whites and cook, stirring occasionally until set, about 30 to 60 seconds.
Remove to a plate and serve with fresh fruit, like sliced papaya or mango, and chopped toasted macadamia nuts on the side. If you like, add a slice of toasted English muffin with surinam cherry-ginger jam and a cold glass of Ocean Spray cranberry pomegranate juice. That's what I call a healthy, delicious breakfast.
Makes 2 servings.
Note: If you are visiting Moloka'i, or live here, you can sometimes find my avocados at Friendly Market, or my wife sells them at our Saturday Farmer's Market while in season in July and August. Her booth is directly across the street from the Moloka'i Library. She sells out early, so get there around 8:30 am.