Ingredients
For the Scrambled Eggs:
- 2 large eggs
- Salt and pepper, to taste
- 1 teaspoon olive oil or butter
For the Vegetables:
- 1/2 cup mushrooms, sliced
- 1/2 cup broccoli florets
- 1/2 avocado, sliced
- 1 teaspoon olive oil
- Salt and pepper, to taste
- Optional: pinch of garlic powder or 1 clove fresh garlic, minced
Optional Garnish:
- Fresh parsley or chives, chopped
- Grated cheese (optional)
Instructions
1. Sauté the vegetables:
- Heat 1 teaspoon of olive oil in a skillet over medium heat.
- Add the sliced mushrooms and sauté for 3–4 minutes until softened.
- Add the broccoli florets, season with salt, pepper, and garlic (if using).
- Cook for another 4–5 minutes until the broccoli is tender but still slightly crisp.
- Remove the vegetables from the pan and set aside.
2. Cook the scrambled eggs:
- In a small bowl, whisk the eggs with a pinch of salt and pepper until smooth.
- Heat 1 teaspoon olive oil or butter in the same skillet over medium-low heat.
- Pour in the eggs and cook gently, stirring continuously, until soft and creamy (2–3 minutes).
3. Combine eggs and vegetables:
- Gently fold the sautéed mushrooms and broccoli into the scrambled eggs.
- Remove from heat immediately to avoid overcooking.
4. Serve:
- Transfer to a plate and top with sliced avocado.
- Garnish with fresh parsley, chives, or a little grated cheese if desired.
- Enjoy immediately while warm.
✅ Tips:
- For extra flavor, add a dash of smoked paprika or chili flakes.
- You can swap mushrooms for spinach or bell peppers.
- Avocado adds healthy fats; drizzle with a little lemon juice to prevent browning.
