If you’re a fan of guacamole and chips, you’ll want to try this recipe.
INGREDIENTS
SERVES 2
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1 1/2 tsp grapeseed oil
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2 Free Range Egg
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2 tbsp fresh cilantro
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1/8 tsp sea salt
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12 Organic Tortilla Chips, Blue Corn
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1/2 whole Avocado
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1/4 cup Pico de gallo
DIRECTIONS
1
Heat the oil in a large (PFOA-free) nonstick skillet over medium. Add the eggs, cilantro, and salt and cook while stirring until softly scrambled, about 1 1/2 minutes. Add the tortilla chips, remove from heat, and stir until the chips are slightly softened, about 30 seconds.
2
Transfer to a plate and top with the avocado, the remaining 1/8 tsp. of salt.
3
Drain the pico de gallo and add to the top.