Description

Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado is a quick, low-carb, nutrient-rich breakfast featuring savory mushrooms, tender broccoli, creamy avocado, and fluffy eggs—a perfect energizing start to the day.

Ingredients

2 large eggs

Salt and pepper to taste

1 tsp olive oil or butter (for eggs)

½ cup mushrooms, sliced

½ cup broccoli florets, chopped

1 tsp olive oil (for veggies)

½ avocado, sliced

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Instructions

Heat 1 tsp olive oil in a skillet over medium heat. Add mushrooms and broccoli, sauté for 4–5 minutes until tender. Season with salt and pepper.
Whisk the eggs with salt and pepper in a bowl.
In another skillet, heat 1 tsp olive oil or butter over medium heat. Pour in eggs and cook, stirring gently, for 2–3 minutes until just set.
Transfer sautéed veggies to a plate, top with scrambled eggs.
Add sliced avocado on top or on the side and serve warm.

Notes

Add bell peppers, spinach, or cherry tomatoes for extra color and nutrients.
Stir in shredded cheese or top with feta for more protein.
Use red pepper flakes or hot sauce for a spicier version.
Make it vegan with scrambled tofu seasoned with turmeric and black salt.
Cook everything in one pan by scrambling eggs alongside the veggies.

Prep Time: 2 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 2g
Sodium: 180mg
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 3g
Protein: 12g
Cholesterol: 190mg