Ingredients
Scale
- 2 large eggs
- 1 tbsp milk or cream (optional)
- 1 tsp butter or olive oil
- 1 ripe avocado, sliced
- ½ cup fresh broccoli florets
- ½ cup sliced mushrooms
- Salt & pepper to taste
- Fresh chives or parsley for garnish
Instructions
- Cook the broccoli: Steam or boil for 3–4 minutes until tender-crisp, then drain.
- Sauté the mushrooms: Heat oil in a skillet over medium heat, add mushrooms, season lightly, and cook until golden brown.
- Scramble the eggs: Whisk together eggs, milk (if using), salt, and pepper. In a non-stick skillet over low heat, melt butter and pour in the egg mixture. Stir gently until creamy but just set.
- Plate & serve: Arrange scrambled eggs on a plate alongside avocado slices, sautéed mushrooms, and broccoli. Garnish with chives or parsley.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 370mg