This recipe always ends up happening when I’m too lazy to make rice for a mexican bowl. Ok…and for when I’m hangry right when I get home and need a meal FAST.
Tuna was a little skeptical of the addition of shrimp to a deconstructed breakfast burrito, but this delish dinner ended up convincing him.
Glorified scrambled eggs for the win.
You will need: a large skillet, whisk, spatula
- 1 avocado
- 8 eggs
- 1 cup cooked shrimp, chopped
- 1/2 cup red onion, chopped
- 1 cup hot salsa
- 1 cup cooked corn (I used frozen kernels)
- salt & pepper, to taste
Heat lightly greased skillet and add onions.
Whisk eggs in a separate bowl, then add to skillet.
Scramble the eggs and add in cooked shrimp.
Top with salsa, corn, and mashed avocado. Add salt and pepper to taste and serve.
Thanks to Jenn for hosting What I Ate Wednesday!