Scrambled Egg and Avocado Tortilla


Ultra Basic





A recipe allowed in a / diet.

Try placing your scrambled eggs over a tortilla, along with some veggies like tomato, cucumber, avocado, and red cabbage for maximum taste!

Nutritional Chart

Calories: 562 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 51 g
  • 32 g
  • 26 g

Ingredients Needed for Scrambled Egg and Avocado Tortilla

1 tomato
1 cucumber
1 radish
½ avocado
1 red chili
1 green chili
½ lemon
2 tortilla wraps
½ red cabbage, shredded
½ cup parmesan, shredded
6 eggs
1 teaspoon butter
1 spring onion, chopped
2 teaspoons of curry sauce

How to Make Scrambled Egg and Avocado Tortilla

  1. Thinly slice the veggies and red chilies.
  2. Squeeze the lemon juice over the avocado.
  3. Heat a skillet over medium heat, add the tortilla wraps, and heat them for 1 minute per side.
  4. Split the veggies between the tortillas and use them as toppings.
  5. Add the shredded parmesan in a large bowl. Crack the eggs in the bowl, season with salt and pepper, and whisk.
  6. Heat a skillet over medium heat, add the butter, and melt it. Add the whisked eggs and spring onion. Gently stir in the pan using a spatula, until the eggs look soft and silky. When small curds form and there is no liquid in the pan, remove the eggs from the heat.
  7. Place the scrambled eggs over the veggie-topped tortillas. Top it with curry sauce, parsley, and some more parmesan if you prefer.

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