Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado
A power-packed, high-protein, low-carb breakfast bowl that’s ready in minutes. Balanced with healthy fats, fiber, and flavor — perfect for clean eating.
Ingredients (Serves 1–2):
3 large eggs
1 tbsp milk or cream (optional, for creamier eggs)
Salt and black pepper, to taste
1 tbsp olive oil or butter
1/2 cup mushrooms, sliced
1 cup broccoli florets
1/2 ripe avocado, sliced
Fresh chives or parsley, chopped (optional, for garnish)
Instructions:
Steam or blanch broccoli:
Boil or steam the broccoli for 2–3 minutes until bright green and tender-crisp. Drain and set aside.
Sauté mushrooms:
In a skillet over medium heat, add olive oil or butter.
Add sliced mushrooms and cook until browned and tender (5–7 mins). Season lightly with salt and pepper.
Scramble the eggs:
In a bowl, whisk eggs with a splash of milk, salt, and pepper.
Pour into the skillet and cook over low-medium heat, stirring gently until just set and fluffy.
Assemble the bowl:
In a shallow bowl or plate, arrange the scrambled eggs, sautéed mushrooms, steamed broccoli, and sliced avocado.
Top with chopped herbs and cracked pepper if desired.