Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli
Indulge in a satisfying and nourishing breakfast with Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli. This delightful dish combines the rich, creamy texture of scrambled eggs with the buttery goodness of ripe avocado, complemented by savory sautéed mushrooms and vibrant broccoli. Perfect for busy mornings or leisurely brunches, this recipe is both quick to prepare and packed with protein and healthy fats. Enjoy the harmony of flavors and colors on your plate while nourishing your body with wholesome ingredients. Customize it with your favorite vegetables or herbs for an extra burst of flavor!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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.
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