Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado This nutrient-dense, low-carb breakfast is packed with protein, healthy fats, and tons of flavor!
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!
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!
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