Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli
Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli is a nourishing breakfast that strikes the perfect balance between flavor and nutrition. This delightful dish features velvety scrambled eggs paired with luscious avocado, tender broccoli, and savory sautéed mushrooms. Ideal for busy mornings or leisurely brunches, this recipe can be whipped up in just 15 minutes, making it an excellent choice for anyone looking to kickstart their day with a protein-packed meal. Customize it with your favorite veggies or spices to suit your taste, and enjoy a hearty start that will keep you energized throughout the morning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tbsp milk or cream (optional)
- 1 tsp butter or olive oil
- 1 ripe avocado, sliced
- 1 cup fresh broccoli florets
- 1 cup sliced mushrooms
- Salt and freshly cracked black pepper, to taste
- Fresh chives or parsley for garnish
Instructions
- Steam or boil broccoli for 3-4 minutes until tender-crisp. Drain and set aside.
- In a skillet over medium heat, drizzle oil and sauté sliced mushrooms until golden brown; season lightly with salt and pepper.
- In a mixing bowl, whisk together eggs with milk (if using), salt, and pepper. Melt butter in a non-stick skillet over low heat; pour in egg mixture. Cook slowly while stirring gently until creamy and just set.
- Serve scrambled eggs on a plate alongside avocado slices, sautéed mushrooms, and cooked broccoli. Garnish with chopped chives or parsley.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 365
- Sugar: 2g
- Sodium: 350mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 372mg