Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli
Creamy Scrambled Eggs with Avocado, Sautéed Mushrooms & Broccoli is the perfect way to elevate your breakfast routine. This vibrant dish combines fluffy scrambled eggs with the creamy texture of ripe avocado and the earthy flavors of sautéed mushrooms and fresh broccoli. Ideal for busy mornings or leisurely brunches, it offers a nutritious kickstart to your day while being visually appealing on the plate. Not only is it quick and easy to prepare in just 15 minutes, but it’s also versatile – allowing you to customize it with your favorite veggies or herbs. Enjoy this protein-packed breakfast that satisfies both your hunger and taste buds!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Cooking
- 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
- Fresh chives or parsley for garnish
Instructions
- Steam or boil the broccoli for 3-4 minutes until tender-crisp. Drain and set aside.
- Heat a drizzle of oil in a non-stick skillet over medium heat. Add sliced mushrooms, season lightly with salt and pepper, and cook until golden brown.
- In a bowl, whisk together eggs with milk/cream (if using), salt, and pepper. Melt butter in the skillet over low heat. Pour in the egg mixture and stir gently until creamy and just set.
- Plate scrambled eggs topped with avocado slices, sautéed mushrooms, and broccoli. Garnish with chives or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 270mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 370mg