Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli
Kick-start your day with a nourishing and flavorful breakfast of Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli. This dish combines fluffy scrambled eggs with rich avocado, earthy sautéed mushrooms, and vibrant broccoli for a wholesome start that fuels your body and satisfies your taste buds. Perfect for busy mornings or leisurely weekend brunches, this recipe is quick to prepare and can be easily customized with your favorite vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tablespoon milk (optional)
- 1 teaspoon butter or olive oil
- 1 ripe avocado, sliced
- 1 cup fresh broccoli florets
- 1 cup sliced mushrooms
- Salt and freshly cracked black pepper
Instructions
- Steam or boil the broccoli for 3-4 minutes until tender-crisp. Drain and set aside.
- In a skillet over medium heat, drizzle oil and add sliced mushrooms. Season lightly with salt and pepper, cooking until golden brown.
- In a mixing bowl, whisk together the eggs with milk (if using), salt, and pepper until combined. Melt butter in a non-stick skillet over low heat. Pour in the egg mixture and cook gently while stirring until creamy and just set.
- Serve scrambled eggs alongside avocado slices, sautéed mushrooms, and broccoli on a plate. Garnish with chopped chives or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 370mg