White Miso Scrambled Eggs with Tomato and Avocado

• 2 Eggs
• 1 1/2 - 2 tablespoons adjust according to its sweetness and saltiness White miso
• 1/2 Avocado
• 1/2 Tomato
• 2 grams Bonito flakes
• 1 dash Salt and pepper
• 1 tbsp Vegetable oil

1. Parboil and peel the tomatoes.
2. Remove the seeds and cut into cubes.
3. Cut the avocado into cubes as well.
4. Mix the eggs and white miso paste (dissolved in a small amount of hot water) with a whisk.
5. Season lightly with salt and pepper.
6. Add the tomatoes and avocado from Step 1, and mix.
7. Heat vegetable oil in a pan, pour in Step 2 mixture, and stir gently.
8. When almost cooked through and fluffy, add half of the bonito flakes, and mix briefly.
9. Serve on a plate, and sprinkle with the rest of the bonito flakes, then it's done.

eggs, adjust according, avocado, tomato, salt, vegetable oil

Taken from cookpad.com/us/recipes/155672-white-miso-scrambled-eggs-with-tomato-and-avocado (may not work)