Ingredients
Scale
- 4 large organic eggs
- 1 cup broccoli florets, chopped
- 1 cup mushrooms, sliced
- 1 ripe avocado, diced
- 2 tsp olive oil
- Salt and pepper to taste
Instructions
- Wash and chop the broccoli into small florets. Slice the mushrooms thinly for even cooking.
- Heat olive oil in a non-stick skillet over medium heat until shimmering. Add the broccoli and mushrooms; sauté until tender, about 4–5 minutes.
- In a bowl, crack the eggs and whisk vigorously until slightly frothy.
- Pour the whisked eggs into the skillet over the sautéed vegetables. Stir gently but continuously until the eggs set but remain soft and creamy, about 3–4 minutes.
- Remove from heat and fold in diced avocado just before serving to warm it without turning mushy.
Notes
- For added flavor, consider incorporating spices like garlic powder or nutritional yeast.
- Feel free to substitute broccoli and mushrooms with other vegetables like spinach or bell peppers based on your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 33g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 21g
- Cholesterol: 560mg