Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 eggs
- ¼ Cup milk salt to taste dash white pepper
- 1/8 tsp paprika
- 1 ½ Tbsp butter
- 1 California avocado, sliced
- 2 oz cream cheese
- Softened chopped chives
- =
Directions
Beat eggs, milk, salt, pepper and paprika together.
Melt butter in a large skillet over medium heat. Tilt
pan to coat all sides evenly.
Pour egg mixture into pan, tilt to permit uncooked egg to run to sides and bottom.
Stick egg with a fork to let heat through.
Lower heat and cook 2 to 3 minutes or until egg is slightly firm through.
Spoon or drop cream cheese across the center of eggs.
Top with avocado slices and roll the edges of egg over filling.
Remove from heat and cover for 2 to 3 minutes or until cheese is melted.
Sprinkle with chopped chives. Serve hot.
Paprika is dried and ground sweet red pepper. It has a very mild flavor and is used widely for its decorative quality.
Preparation time: 15 minutes