Description
Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli is a delightful breakfast option that blends rich, fluffy scrambled eggs with buttery avocado and savory sautéed mushrooms. This nourishing dish is not just packed with flavor but also provides essential nutrients to kickstart your day. With tender broccoli adding a pop of color and crunch, it’s ideal for any meal—be it a rushed morning or a leisurely brunch. Ready in just 15 minutes, this recipe is versatile enough for breakfast, lunch, or dinner.
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado
- 1 cup fresh broccoli florets
- 1 cup sliced mushrooms
- 1 tbsp milk or cream (optional)
- 1 tsp butter or olive oil
- Salt and freshly cracked black pepper
Instructions
- Cook the broccoli: Steam or boil the broccoli for 3-4 minutes until tender-crisp. Drain and set aside.
- Sauté the mushrooms: Heat oil in a skillet over medium heat, add mushrooms, season with salt and pepper, and cook until golden brown.
- Scramble the eggs: Whisk eggs with milk/cream (if using), salt, and pepper in a bowl. Melt butter in the skillet over low heat, pour in the egg mixture, and stir gently until creamy.
- Plate & serve: Serve scrambled eggs on a plate with avocado slices, sautéed mushrooms, and broccoli. Garnish with chopped chives or parsley.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 350
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Feel free to substitute other vegetables like spinach or bell peppers for variety. To enhance creaminess, add more milk or cream to the egg mixture. For a vegan version, replace eggs with tofu scramble.