Southwest Style Eggs

This dish is great tasting, light and simple to make for breakfast, lunch or dinner.  It can be ready in less than 10 minutes.  In this recipe, I used one whole egg with the rest egg whites because I am also getting additional healthy fats from the avocado.  However, you can opt to have all egg whites with some cheese melted on top just as the eggs are about cooked; or you could choose for to include only whole eggs, which will also help keep you feeling full for plenty of time.


  • 1 whole egg
  • 4 egg whites (liquid egg whites)
  • 1/3  of an avocado
  • Pico De Gallo (I used the freshly made one found at Whole Foods)
  • 1 teaspoon of coconut oil or avocado oil (use just enough to coat the pan, start with less and add more)
  • ½ tsp grass fed butter
  • Celtic sea salt (or other natural preferred salt of choice)
  • Pepper
  • Mrs. Dash Southwest Seasoning


  • Use a small frying pan and use medium heat.
  • Coat pan lightly with oil of choice.  If you prefer butter, cut a small amount with knife and move around on pan until it melts covering entirely.
  • Measure and pour egg whites into pan.
  • Add butter.
  • Season with a few shakes of each salt, pepper, and Mrs. Dash.
  • Use spatula to scramble eggs, move them around and cook thoroughly.
  • Eggs are done when they start to solidify.
  • Place eggs on plate and add sliced avocado  along side your eggs and top with a generous serving of Pico De Gallo. Add more salt and pepper as needed.


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