Scrambled Eggs with Sautéed Veggies and Avocado

This quick and easy Scrambled Eggs with Sautéed Veggies and Avocado is one of my favorite low-carb breakfasts. It’s protein-packed, full of fresh flavor, and comes together in just about 10 minutes. With soft, fluffy scrambled eggs, tender veggies, and creamy avocado, it’s the kind of meal that fuels my morning without weighing me down.

Why You’ll Love This Recipe

I love this breakfast because it’s light yet satisfying, and incredibly easy to customize. It’s naturally low in carbs, gluten-free, and full of healthy fats and fiber. Plus, it helps me get in a serving of veggies before the day even starts. Whether I’m rushing out the door or enjoying a slower morning, this is a go-to recipe that never fails me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the scrambled eggs:

• 2 large eggs

• Salt and pepper, to taste

• 1 tsp olive oil or butter for cooking

For the veggies:

• ½ cup mushrooms, sliced

• ½ cup broccoli florets, chopped

• 1 tsp olive oil

• Salt and pepper, to taste

For serving:

• ½ avocado, sliced

Directions

Sauté the Veggies

1. I heat 1 teaspoon of olive oil in a skillet over medium heat.

2. I add the sliced mushrooms and chopped broccoli, sautéing them for 4–5 minutes until softened and lightly golden, stirring occasionally.

3. I season with salt and pepper to taste.

Scramble the Eggs

4. While the veggies cook, I whisk the eggs with a pinch of salt and pepper in a small bowl.

5. In a separate non-stick skillet, I heat 1 teaspoon of olive oil or butter over medium heat.

6. I pour in the eggs and gently stir with a spatula for 2–3 minutes until just set but still soft and fluffy.

Combine and Serve

7. I plate the sautéed vegetables, then top them with the scrambled eggs.

8. I arrange the avocado slices on the side or right on top for extra creaminess.

Servings and timing

This recipe serves 1–2 people and takes just 10–12 minutes from start to finish. It’s perfect for busy mornings or when I want something simple but nourishing.

Variations

• I sometimes add spinach, kale, or bell peppers to the veggie mix.

• For extra protein, I top it with sliced smoked salmon or a sprinkle of feta cheese.

• If I want it spicy, I drizzle on a little hot sauce or sprinkle some red chili flakes.

• I occasionally serve it with a slice of whole grain toast or inside a wrap for a more filling option.

• A handful of fresh herbs like parsley or chives adds a nice finish.

storage/reheating

This dish is best enjoyed fresh, but I store leftovers in the fridge for up to 1 day. To reheat, I gently warm everything in a skillet over low heat until heated through. I slice the avocado fresh just before serving to keep it from browning.

FAQs

Can I make this ahead of time?

I prefer making the eggs fresh, but I sometimes prep the veggies ahead and store them in the fridge. I reheat them quickly and scramble the eggs right before eating.

What other vegetables can I use?

I love adding bell peppers, spinach, zucchini, or cherry tomatoes. I just make sure everything is sliced thinly so it cooks quickly.

Can I use egg whites instead?

Yes, I can use all egg whites or a mix of whole eggs and whites if I want a lower-fat option. The cooking method stays the same.

Is this recipe keto-friendly?

Yes, it’s naturally keto and low-carb. Just be mindful of any added sauces or sides if you’re tracking carbs closely.

How do I keep scrambled eggs soft and fluffy?

I cook them gently over medium-low heat and stir slowly. I take them off the heat just before they’re fully set—they’ll finish cooking with residual heat.

Conclusion

This Scrambled Eggs with Sautéed Veggies and Avocado recipe is a simple, wholesome breakfast that keeps me full and energized. It’s fast, flexible, and loaded with nutrients—all in one bowl. Whether I’m starting my day or needing a light meal anytime, this dish always hits the mark.