Here’s a simple and delicious recipe for Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado—a nutritious and filling meal perfect for breakfast, brunch, or a light dinner.
🥣 Ingredients (Serves 2)
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4 large eggs
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2 tbsp milk or plant-based alternative (optional, for creamier eggs)
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1 cup broccoli florets (bite-sized)
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1 cup mushrooms (sliced; cremini, button, or your choice)
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1 ripe avocado, sliced or cubed
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2 tbsp olive oil or butter (divided)
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Salt and pepper, to taste
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Optional garnish: chili flakes, chopped chives, or a sprinkle of feta
🍳 Instructions
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Prep your veggies:
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Wash and chop broccoli into small florets.
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Slice mushrooms.
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Cut avocado last to keep it fresh (or drizzle with lemon juice to prevent browning).
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Sauté mushrooms & broccoli:
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In a skillet over medium heat, add 1 tbsp olive oil.
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Add mushrooms first, sauté for 3–4 minutes until they release moisture and start to brown.
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Add broccoli and a pinch of salt, cook another 4–5 minutes until just tender (add a splash of water and cover for steaming if needed).
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Set aside and keep warm.
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Scramble the eggs:
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In a bowl, whisk eggs with a pinch of salt, pepper, and milk (if using).
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In a nonstick pan, heat 1 tbsp oil or butter over low-medium heat.
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Pour in eggs and stir gently with a spatula until just set but still creamy. Remove from heat.
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Assemble:
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Plate scrambled eggs alongside or on top of the sautéed mushrooms and broccoli.
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Add fresh avocado slices or cubes.
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Top with optional chili flakes, herbs, or cheese.
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🥑 Tips & Variations
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Add garlic or onion to the sautéed vegetables for more flavor.
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Swap broccoli for spinach or kale.
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Include toast or roasted sweet potatoes on the side for a heartier meal.
Would you like a printable version or to convert this into a meal prep plan?
