Description
A wholesome and hearty scramble combining fluffy eggs, sautéed mushrooms and broccoli, and creamy avocado—perfect for a quick, nourishing breakfast or any-time meal.
Ingredients
- 4 large eggs
- 1 cup broccoli florets, bite-size
- 1 cup mushrooms (cremini or button), sliced
- 1 ripe avocado, diced
- 1–2 tbsp olive oil or butter
- 1 garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes or ground turmeric (optional)
- 1 tbsp fresh parsley or chives, chopped (for garnish)
Instructions
- Whisk eggs in a bowl with a pinch of salt and pepper.
- Heat oil or butter in a skillet over medium heat.
- Sauté broccoli until bright green and tender, about 4–5 minutes.
- Add mushrooms and garlic (if using), cook another 3–4 minutes until mushrooms are browned.
- Push vegetables to one side of the skillet. Add a bit more oil if needed and pour in the eggs on the other side.
- Stir eggs gently, folding them toward the veggies until softly set and creamy.
- Combine eggs with vegetables, adjust seasoning, and add red pepper flakes or turmeric if using.
- Transfer to bowls or plates, top with diced avocado and sprinkle with parsley or chives.
Notes
- Add shredded cheddar, feta, or goat cheese for extra flavor.
- Stir in leafy greens like spinach or kale for added nutrition.
- Use jalapeño or hot sauce for a spicy version.
- Include cooked bacon or smoked salmon for smoky depth.
- Swap herbs like dill, basil, or cilantro to mix up the flavor profile.
Nutrition
- Serving Size: 1 bowl (1/2 of recipe)
- Calories: 330
- Sugar: 2g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 370mg
