Scrambled Eggs with Sautée Broccoli & Avocado
A nutrient-dense, low-carb breakfast packed with protein and healthy fats!
Ingredients:
For the Scrambled Eggs:
2 large eggs
½ tbsp butter or olive oil
Salt & black pepper, to taste
For the Sautéed Mushrooms & Broccoli:
½ cup mushrooms, sliced
½ cup broccoli florets
1 tsp olive oil
1 clove garlic, minced
Salt & black pepper, to taste
For the Avocado:
½ ripe avocado, sliced
Salt & black pepper, to taste
️ Directions:
1️⃣ Cook the Scrambled Eggs:
In a bowl, whisk eggs with a pinch of salt and pepper.
Heat butter or olive oil in a pan over low heat.
Pour in the eggs and stir gently until soft and fluffy. Remove from heat.
2️⃣ Sauté the Mushrooms & Broccoli:
Heat olive oil in a pan over medium heat.
Add mushrooms and cook for 3-4 minutes until softened.
Add garlic and broccoli, cooking for another 2-3 minutes until broccoli is slightly tender but still crisp.
Season with salt and black pepper.
3️⃣ Assemble & Serve:
Plate the scrambled eggs alongside the sautéed mushrooms and broccoli.
Add avocado slices and season them with salt and pepper.
⏱️ Prep Time: 5 minutes | ⏱️ Cook Time: 10 minutes | ⏱️ Total Time: 15 minutes
Calories: ~350 per serving | Protein: ~18g per serving
