Ingredients
Scale
- 2 large eggs
- 1 tbsp milk or cream (optional, for creaminess)
- 1 tsp butter or olive oil
- 1 ripe avocado, sliced
- 1 cup fresh broccoli florets
- 1 cup sliced mushrooms
- Salt & freshly cracked black pepper, to taste
Instructions
- Cook the broccoli by steaming or boiling it for 3-4 minutes until tender-crisp. Drain and set aside.
- In a skillet over medium heat, add a small drizzle of oil and sauté the mushrooms until golden brown, seasoning with salt and pepper.
- In a bowl, whisk together the eggs, milk/cream, salt, and pepper until combined. Melt butter in a non-stick skillet over low heat and pour in the egg mixture. Cook gently while stirring until creamy and just set.
- Plate the scrambled eggs alongside avocado slices, sautéed mushrooms, and broccoli. Garnish with fresh herbs if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 2g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 370mg