Tomato Egg Scramble

Good morning all! How is your Saturday? Hard to believe, we’ve reached the end of April. Wow.

Do you have a routine? We do. Monday thru Friday, my guys head off to work, and I putter about the house. Being retired is such a luxury. I have my housework routines, so that by Friday almost everything is done. Since I’m at home all day, it gives me the time to make special suppers. Once upon a time a roast chicken or slow-cooked roast beef was a weekend treat. Now I can have something special on the table whenever my guys walk in through the door. I even have time to bake cookies or cakes or whatever else we might desire. Not that I do, but I could.

The only “chores” left for the weekends are those that require driving. I don’t drive. So Hubby needs to get us to the grocery stores or run errands with me such as getting plants for the garden. I suppose I could do our grocery shopping online. Many places offer delivery. It would be convenient. But I’m a hands-on shopper. I want to feel the bananas and smell the melons. I want to examine the meats and compare pricing. Plus walking up and down the food aisles or strolling through the farmer’s markets is good for us. Not only for the exercise but for the socialization as well. And the inspiration.

Our Saturdays begin with Hubby and I taking stock of what we have and what we need. Then it’s a trip to the various markets. We come home, put away our purchases, and take a moment to enjoy breakfast before heading out once more. Since we want to get as much packed into Saturday as possible, Saturday’s breakfast must be quick. Scrambled eggs are very popular on Saturday mornings. Besides, you can pack so many yummy things into a skillet of scrambled eggs. Just think of scrambled eggs as a lazy man’s omelette. Yum!

Tomato Egg Scramble
3 firm Roma Tomatoes
2 Green Onions
1 Avocado
3 Flour Tortillas
2 tablespoons Jalapeno Olive Oil, divided
6 Eggs, beaten
Salt to taste
Black Pepper to taste

Slice tomatoes into 8 wedges each, remove seeds and set tomato wedges aside. Trim roots from green onions. Thinly slice onions, set aside. Cut avocado in half, remove stone. Slice avocado into wedges, remove skin. Wrap tightly and set aside. Lightly beat eggs in a bowl, season with salt and pepper, set aside.

Warm a large skillet over medium heat. Warm tortillas, keep warm until ready to serve.

Heat 1 tablespoon Jalapeno Olive Oil in the now empty skillet over medium heat. Cook and stir eggs in the hot oil until mostly cooked through, about 1 or 2 minutes. Transfer eggs to a plate, tent.

Pour remaining 1 tablespoon Jalapeno Olive Oil the skillet; cook and stir tomatoes until liquid has mostly evaporated, about 2 minutes. Return eggs to the skillet. Scatter with green onions; cook and stir until eggs are fully cooked, about 30 seconds more.

Plate eggs with avocado slices and warm tortillas. Serve and enjoy!