Description
Scrambled Eggs with Sautéed Veggies and Avocado is a protein-packed, low-carb breakfast featuring fluffy scrambled eggs, sautéed mushrooms and broccoli, and creamy avocado. It’s quick, nourishing, and perfect for a healthy 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
Instructions
- Heat 1 tsp olive oil in a skillet over medium heat.
- Add mushrooms and broccoli. Sauté for 4–5 minutes until tender and lightly golden. Season with salt and pepper.
- Meanwhile, whisk eggs with a pinch of salt and pepper in a bowl.
- In a separate non-stick skillet, heat 1 tsp olive oil or butter over medium heat.
- Pour in the eggs and gently stir with a spatula for 2–3 minutes until just set but still soft and fluffy.
- Plate the sautéed veggies and top with scrambled eggs. Add avocado slices on the side or on top.
Notes
- Add spinach, kale, or bell peppers to the veggie mix.
- Top with smoked salmon or feta for extra protein.
- Drizzle with hot sauce or sprinkle chili flakes for spice.
- Serve with toast or wrap in a tortilla for a hearty version.
- Garnish with fresh herbs like parsley or chives.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 290mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 370mg
