All the great flavors of the famous Cobb Salad – turkey, bacon, bleu cheese and, of course, avocado – in an easy skillet breakfast, brunch or supper. Complete this easy meal with a fruit salad and you’re done.
- 1 Chilean Hass Avocado
- 6 Eggs or 1 1/2 cups Egg Substitute
- 1/2 cup Turkey or Chicken, chopped
- 2 slices Turkey Bacon, crisp and crumbled
- 1/4 cup Bleu Cheese
- 1/4 cup Green Onions, chopped
Nutritional Information per serving - calories 243, fat 17g, monounsaturated fat 7.8g, saturated fat 5 g, protein 19g, carbohydrates 5g, cholesterol 345mg, sodium 327mg, fiber 1.4g.With egg substitute: calories 183, fat 11.5g, monounsaturated fat 5.74g, saturated fat 3.27g, protein17g, carbohydrates 4.5g, cholesterol 25mg, sodium 354mg, fiber 1.4g.
Rinse avocado, cut in half, and remove the pit. Spoon out flesh and cut into chunks. In medium bowl, beat eggs. Stir in avocado, turkey, bacon, bleu cheese and onions.
Heat non-stick skillet sprayed with pan coating over medium-high heat. Add egg-avocado mixture and scramble, stirring occasionally, until eggs are set but still moist.
MAKES 4 SERVINGS