Description
A quick and nourishing plate of scrambled eggs served alongside vibrant broccoli, savory mushrooms, and creamy avocado. Perfect for breakfast, lunch, or dinner, and packed with protein, fiber, and healthy fats.
Ingredients
- 3 large eggs
- 1/2 cup broccoli florets
- 1/3 cup sliced mushrooms
- 1/2 avocado, sliced
- 1 tsp butter or olive oil (for eggs)
- 1 tsp butter or olive oil (for mushrooms)
- Salt and freshly cracked black pepper to taste
Instructions
- Chop the broccoli into small florets and slice the mushrooms.
- Steam broccoli for 2-3 minutes until tender but bright green. Set aside.
- In a skillet, heat 1 tsp of butter or olive oil over medium heat. Add mushrooms and cook for 4–5 minutes until browned and soft. Remove from pan.
- In a bowl, whisk the eggs until smooth.
- Heat another teaspoon of butter or oil in the skillet over low-medium heat. Add eggs and gently stir until softly scrambled.
- Plate the scrambled eggs with the broccoli and mushrooms.
- Slice the avocado and arrange it on the side.
- Season everything with salt and freshly cracked black pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes