Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado

Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado
A nutrient-dense, low-carb breakfast packed with protein and healthy fats!

Ingredients:

For the Scrambled Eggs:
2 large eggs
1 tbsp milk (optional, for creaminess)
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:

1 Cook the Scrambled Eggs:
In a bowl, whisk eggs with a pinch of salt and milk (if using).
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.
2 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.
3 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