White Miso Scrambled Eggs with Tomato and Avocado

1. 1

   Parboil and peel the tomatoes.

2. 2

   Remove the seeds and cut into cubes.

3. 3

   Cut the avocado into cubes as well.

4. 4

   Mix the eggs and white miso paste (dissolved in a small amount of hot water) with a whisk.

5. 5

   Season lightly with salt and pepper.

6. 6

   Add the tomatoes and avocado from Step 1, and mix.

7. 7

   Heat vegetable oil in a pan, pour in Step 2 mixture, and stir gently.

8. 8

   When almost cooked through and fluffy, add half of the bonito flakes, and mix briefly.

9. 9

   Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.