Chipotle Scrambled Egg Skillet
1 (14 oz) can petite diced tomatoes
1 small avocado, diced
5 Tbsp chipotle pepper sauce, divided
1 large garlic clove, finely chopped
2 Tbsp chopped green onion
2 Tbsp chopped fresh cilantro
8 large eggs
1/4 cup water
1/2 tsp salt
In a glass or plastic bowl, mix together the tomatoes, avocado, 3 tablespoons of the chipotle sauce, garlic, green onion, and cilantro in a small bowl and set aside.
In a separate bowl, whisk together eggs, remaining 2 tablespoons chipotle sauce, water, and salt. Spray large heavy skillet with non-stick spray and put over medium heat. Add egg mixture and cook, stirring only as egg sets up. When eggs are almost set, flip a few times.
When eggs are completely set, spoon tomato mixture over and immediately slide off onto plates to serve.