Avocado Toast with Scrambled Eggs & Sautéed Veggies 
	
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		Enjoy a vibrant Avocado Toast with Scrambled Eggs & Sautéed Veggies that’s delicious and filling. Try this easy recipe today!
	 
	
		
							Author:  aurora Prep Time:  10 minutes Cook Time:  10 minutes Total Time:  20 minutes Yield:  Serves 1 Category:  Breakfast Method:  Sautéing/Toasting Cuisine:  American  
	 
	
		
		
			
1  slice whole grain or sourdough bread1  ripe avocado2  eggs1 cup  broccoli florets1 cup  zucchini chunks1 cup  sliced mushrooms1 cup  red bell pepper strips1 cup  snap peas1 tsp  olive oilSalt and pepper to taste 
 
 
		 
		
	 
	
		
		
			
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