Avocado Toast with Scrambled Eggs & Sautéed Veggies
Enjoy a vibrant Avocado Toast with Scrambled Eggs & Sautéed Veggies that’s delicious and filling. Try this easy recipe today!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing/Toasting
- Cuisine: American
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- 1 ripe avocado
- 2 eggs
- 1 cup broccoli florets
- 1 cup zucchini chunks
- 1 cup sliced mushrooms
- 1 cup red bell pepper strips
- 1 cup snap peas
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Toast the bread until golden brown. Mash the avocado with salt and pepper and spread it over the toast.
- In a bowl, whisk together eggs with salt and pepper. Heat olive oil in a skillet over medium heat, then add the eggs. Stir gently until soft and fluffy.
- In another skillet, heat olive oil and add broccoli, zucchini, mushrooms, bell pepper strips, snap peas, and optional sun-dried tomatoes. Sauté for about 4-5 minutes until tender-crisp.
- Assemble by topping the avocado toast with scrambled eggs and serving alongside the sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 370mg