Scrambled Eggs with Broccoli, Mushrooms & Avocado
A delicious and nutritious breakfast dish featuring scrambled eggs enriched with broccoli, mushrooms, and creamy avocado.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sauté and Blanch
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 Tbsp milk (optional)
- 1 cup broccoli florets (~100 g)
- ½ Tbsp olive oil or butter (for broccoli)
- 4 oz (115 g) mushrooms, sliced
- 1 Tbsp butter or oil (for mushrooms)
- 1 ripe avocado, sliced
- Salt and black pepper, to taste
- Optional: chives or parsley, hot sauce, cheese
Instructions
- Blanch broccoli: Boil broccoli 1–2 minutes until bright green; drain and cool in ice water—set aside.
- Sauté mushrooms: Heat butter or oil in skillet over medium. Cook mushrooms for 4–5 minutes until golden; season, then remove.
- Whisk eggs: Beat eggs and milk in a bowl; season with salt and pepper until frothy.
- Cook eggs: In a clean skillet over medium-low, add butter or oil, then pour in eggs. Cook slowly, gently folding until creamy and slightly runny.
- Assemble: Plate eggs and arrange broccoli, mushrooms, and avocado. Season and garnish as desired.
Notes
- For a richer flavor, consider adding cheese to the eggs while cooking.
- Customize the toppings with your favorite herbs or sauces.
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg