Description
This nutrient-dense, low-carb breakfast is packed with protein, healthy fats, and tons of flavor! Perfect for starting your day right.
Ingredients:
For the scrambled eggs:
- 2 large eggs
- Salt and pepper to taste
- 1 tsp olive oil or butter for cooking
For the veggies:
- ½ cup mushrooms, sliced
- ½ cup broccoli florets, chopped
- 1 tsp olive oil
- Salt and pepper to taste
For serving:
- ½ avocado, sliced
Preparation:
Step 1: Sauté the Veggies: In a skillet, heat 1 tsp olive oil over medium heat. Add the sliced mushrooms and chopped broccoli.
Step 2: Sauté for 4-5 minutes, or until softened, stirring occasionally. Season with salt and pepper to taste.
Step 3: Scramble the Eggs: While the veggies are cooking, whisk the eggs with a pinch of salt and pepper.
Step 4: In another skillet, heat 1 tsp olive oil or butter over medium heat. Pour the beaten eggs into the skillet and gently stir to scramble, cooking for 2-3 minutes until set but still soft.
Step 5: Combine: Once the veggies are cooked, plate them and top with the scrambled eggs.
Step 6: Serve with Avocado: Arrange the sliced avocado on top of the eggs and veggies, or on the side for an extra creamy touch.
Why you’ll love this recipe
This recipe is a game-changer for a quick, healthy, and delicious breakfast. You’ll love it because it’s:
- Quick & Easy: Ready in just 10-12 minutes, perfect for busy mornings.
- Nutrient-Packed: Loads of protein, healthy fats, and essential vitamins.
- Low-Carb Friendly: Ideal for those watching their carb intake.
- Customizable: Easily adaptable to your favorite veggies and toppings.
- Satisfying: Keeps you full and energized until lunchtime.
Serving Suggestions:
- Enjoy as a standalone breakfast.
- Serve with a side of whole-wheat toast or berries.
- Add a sprinkle of red pepper flakes for a little heat.
- Pair with a cup of green tea or coffee.
Tips:
- For extra fluffy scrambled eggs, whisk in a tablespoon of milk or cream.
- Don’t overcook the eggs – they should be slightly soft for the best texture.
- Feel free to substitute the broccoli with other vegetables like spinach, kale, or bell peppers.
- If you don’t have avocado, a dollop of Greek yogurt or sour cream works well too.
- Use fresh, high-quality ingredients for the best flavor.
Preparation Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Nutrition Information:
(Estimated, per serving)
- Calories: 300
- Protein: 18g
- Sodium: 250mg
Conclusion
This Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado recipe is a fantastic way to start your day with a nutritious and flavorful meal. It’s quick, easy to customize, and packed with all the good stuff your body needs. Give it a try and make it your new go-to breakfast!
DRINK Rating
Pairs well with: Coffee, Green Tea, Orange Juice
Questions and Answers:
Q1: Can I use different vegetables?
A: Absolutely! Feel free to substitute the broccoli and mushrooms with any of your favorite vegetables. Spinach, kale, bell peppers, onions, and zucchini all work great in this recipe.
Q2: Is this recipe suitable for a keto diet?
A: Yes, this recipe is very keto-friendly. It’s low in carbs and high in healthy fats, making it a perfect choice for those following a ketogenic lifestyle.
Q3: Can I make this recipe ahead of time?
A: While the recipe is best enjoyed fresh, you can sauté the vegetables ahead of time and store them in the refrigerator. When you’re ready to eat, simply scramble the eggs and combine.
Q4: What if I don’t have avocado?
A: If you don’t have avocado on hand, you can substitute it with a dollop of Greek yogurt, sour cream, or a drizzle of olive oil for a similar creamy texture.
Q5: How can I add more protein to this recipe?
A: To increase the protein content, you can add a slice of cooked ham, bacon, or a sprinkle of cheese to the scrambled eggs. You could also add a side of cottage cheese or Greek yogurt.
