Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado

 

SCRAMBLED EGGS WITH SAUTÉED MUSHROOMS, BROCCOLI & AVOCADO

This nutrient-dense, low-carb breakfast is packed with protein, healthy fats, and tons of flavor! Perfect for starting your day right.

Ingredients:

• For the scrambled eggs:

◦ 2 large eggs

◦ Salt and pepper to taste

◦ 1 tsp olive oil or butter for cooking

• For the veggies:

◦ ½ cup mushrooms, sliced

◦ ½ cup broccoli florets, chopped

◦ 1 tsp olive oil

◦ Salt and pepper to taste

• For serving:

◦ ½ avocado, sliced

Directions:

Sauté the Veggies: In a skillet, heat 1 tsp olive oil over medium heat. Add the sliced mushrooms and chopped broccoli. Sauté for 4-5 minutes, or until softened, stirring occasionally. Season with salt and pepper to taste.

Scramble the Eggs: While the veggies are cooking, whisk the eggs with a pinch of salt and pepper. In another skillet, heat 1 tsp olive oil or butter over medium heat. Pour the beaten eggs into the skillet and gently stir to scramble, cooking for 2-3 minutes until set but still soft.

Combine: Once the veggies are cooked, plate them and top with the scrambled eggs.

Serve with Avocado: Arrange the sliced avocado on top of the eggs and veggies, or on the side for an extra creamy touch.

Total Time: 10-12 minutes

Servings: 1-2

Enjoy this low-carb, protein-packed breakfast to keep you feeling satisfied all morning long!