Scrambled Eggs with Sautéed Mushrooms, Broccoli, and Avocado
This nutrient-packed breakfast dish combines creamy scrambled eggs with savory sautéed mushrooms, crisp-tender broccoli, and buttery avocado. It’s a well-balanced meal rich in protein, healthy fats, and fiber, making it an excellent choice for a filling breakfast or brunch.
Ingredients (Serves 2)
For the Scrambled Eggs:
4 large eggs
2 tbsp milk or cream (optional, for creamier eggs)
1 tbsp olive oil
Salt and black pepper, to taste
For the Sautéed Mushrooms & Broccoli:
1 cup mushrooms (button, cremini, or shiitake), sliced
1 cup broccoli florets, chopped into bite-sized pieces
1 tbsp olive oil
1 clove garlic, minced (optional)
Salt and pepper, to taste
For the Avocado:
1 ripe avocado, sliced
Lemon juice (a squeeze, to prevent browning)
Pinch of salt
Optional Garnishes:
Fresh herbs (parsley, chives, or cilantro)
Crumbled feta or grated Parmesan
Chili flakes for heat
Instructions
1. Prepare the Vegetables:
Heat olive oil in a pan over medium heat.
Add mushrooms and saute for 3–4 minutes until they start to brown.
Add broccoli and cook for another 3–4 minutes, stirring occasionally.
(Optional) Add minced garlic and sauté for another 30 seconds.
Season with salt and pepper, then transfer to a plate.
2. Scramble the Eggs:
In a bowl, whisk the eggs with milk (if using), salt, and pepper.
Heat olive oil or oil in a clean pan over medium-low heat.
Pour in the eggs and let them sit for a few seconds.
Stir gently with a spatula, moving eggs from the edges to the center.
Cook until just set but still creamy. Remove from heat.
3. Assemble and Serve:
Plate the scrambled eggs alongside the sautéed mushrooms and broccoli.
Arrange avocado slices on top, squeeze a bit of lemon juice, and sprinkle with salt.
Garnish with fresh herbs, cheese, or chili flakes if desired.
Nutritional Information (Per Serving)
Nutrient Amount
Calories ~350–400 kcal
Protein ~20g
Carbohydrates ~12g
Fiber ~5g
Fat ~28g
Vitamin A High
Vitamin C High
Calcium Moderate
Iron Moderate
Note: Exact values may vary based on portion sizes and ingredient brands.
Time Required
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Q&A Section
1. Can I make this dish dairy-free?
Yes! Use olive oil instead of olive oil and skip the milk in the eggs.
2. What’s the best mushroom variety for this recipe?
Cremini or shiitake mushrooms add great flavor, but white button mushrooms work well too.
3. Can I add more protein?
Absolutely! Try adding diced chicken, turkey bacon, or tofu.
4. How can I store leftovers?
This dish is best enjoyed fresh, but you can store scrambled eggs and sautéed veggies separately in an airtight container for up to 2 days. Reheat gently on low heat.
5. What other veggies can I use?
Spinach, bell peppers, zucchini, or cherry tomatoes
make great additions or substitutions.
Would you like any modifications or additional details?