Avocado Cheddar Scramble

$2 for a sack of 11 peewee avocados? Sold! California rocks. 
And these mini avocados are the perfect size for a lunchtime scrambler. 

Yield: Lunch for one

• 1 pee wee avocado
• 1/3 cup sharp cheddar cheese, grated
• 3 large eggs
• 2 tbsp skim milk
• 1/2 tsp dried parsley
• 1/4 tsp salt
• fresh ground pepper, to taste
• 1 tsp olive oil
• dash of paprika

Peel, pit and slice the avocado into small, bite-sized pieces. 

Grate cheese (feel free to grate more or less than 1/3 cup, according to your preference). 

Beat eggs, milk, parley, salt and pepper in a small bowl with a fork for one minute. Add half of the grated cheese to eggs and beat to incorporate. 

Heat olive oil in a non-stick pan at medium. Pour egg mixture into pan. When you see the edges of the egg begin to set, start stirring with a spatula. Stir for one minute, then add remaining cheese. Stir for another minute, then add chopped avocado. Continue stirring for another 5 minutes, increasing heat to high for the final minute (I like my eggs hot). 

Serve with a sprinkle of paprika.