Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado
This delightful breakfast dish combines creamy scrambled eggs with savory mushrooms, fresh broccoli, and creamy avocado for a healthy and filling meal.
Equipment
- Non-stick Pan
- Spatula
Ingredients
Scrambled Eggs
- 4 eggs beaten
- 2 tbsp butter
Sautéed Vegetables
- 1 cup mushrooms sliced
- 1 cup broccoli florets chopped
- 1 tbsp olive oil
- 1 avocado sliced
- salt & pepper to taste
Instructions
- Heat olive oil in a non-stick pan over medium heat. Add mushrooms and broccoli, cooking for 5-7 minutes until softened.
- In a separate pan, melt butter over low heat. Pour in beaten eggs and cook gently, stirring continuously until just set.
- Season both the eggs and vegetables with salt and pepper to taste.
- Plate the scrambled eggs alongside the sautéed vegetables and top with avocado slices.
Notes
Feel free to add additional herbs or cheese for extra flavor!