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Gluten Free Feast Under $5: Eggs and Avocado

February 13, 2013

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This is a pretty satisfying meal, either for breakfast or dinner. The spices give the eggs more flavor, but use whatever combination you like. Note I do not use butter or milk in these eggs, but you can add either of those things in if you like.

Eggs and Avocado
(serves 2)
6 eggs
1 lemon (see below)
1 avocado, diced and spritzed with lemon
1 tomato, diced
2/3 cup monterey jack cheese (half for each bowl)
pinch cayenne
tsp garlic powder
tsp pepper
tsp salt
handful chopped parsley
optional add ons: sour cream, diced grilled chicken

Whisk eggs in a bowl, together with spices, salt, and parsley. Scramble eggs in a non-stick pan – if you use a non-stick pan you really don’t even need butter or oil. Your pan might be harder to clean but you save on fat content. Divide cooked eggs among the two bowls, then divide cheese, avocado, and tomato and top eggs with each. Finish with sour cream or grilled chicken, if desired.

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