2 Small or Medium Avocados
1/2 tsp Paprika
1 tsp Garlic Salt
3 tbsps Chopped Chives
2 tbsps Chopped Cilantro
1 tbsp Minced Garlic
1/2 Cup Baby Broccoli (or broccoli or broccolini)
3 tbsps Chopped Red Onions
2 Slices Turkey Breast Meat
2 Corn Tortillas
Dash Ground Black Pepper
Cut both of your avocados in half and remove the pit. Using a knife, cut the inside of all four avocado halves in a grid like manner. Next, with a spoon, scoop out all of the avocado flesh and set it in a medium sized mixing bowl. Throw away the pit and the skin.
Add the garlic, onions, cilantro, chives, garlic salt, paprika, salt, and pepper to the bowl with the avocados. Using a fork, mash the mixture together until the guacamole is fairly smooth and the ingredients are fairly uniform. You should be able to spread it with a knife.
Lay your corn tortillas out on a clean surface and spread a generous layer of guacamole on to them. Set the tortillas and guacamole aside
Grease a small pan with olive oil (or any cooking oil really) and place your baby broccoli in it. I've found that the best way to cook the broccoli is on medium-low or medium heat for a few minutes. When you hear the oil lightly sizzling, add the three egg whites and scramble them to your liking; typically eggs should not be runny!
In a separate pan, warm up the two slices of turkey breast meat. Honestly, this step is completely optional, but I prefer warm meat to cold personally. Once the turkey is finished (I usually cook them at medium temperature until I hear popping noises), place one slice on each tortilla with guacamole that was prepared earlier.
Your eggs should probably be ready by now. So, when they are done, place a good portion of the eggs with broccoli on each tortilla.
Fold your tortillas in half and enjoy! This is a very simple and delicious recipe; my favorite thing about it is how easily it can be tweaked and played around with. Have fun cooking!