Scrambled Eggs  with Sautéed Broccoli  & Avocado 

 

 

 

 

 

 

 

 

 Ingredients:

For the Scrambled Eggs:
2 large eggs
½ tbsp butter or olive oil
Salt & black pepper, to taste
For the Sautéed Mushrooms & Broccoli:
½ cup mushrooms, sliced
½ cup broccoli florets
1 tsp olive oil
1 clove garlic, minced
Salt & black pepper, to taste
For the Avocado:
½ ripe avocado, sliced
Salt & black pepper, to taste

Directions:

Cook the Scrambled Eggs:

In a bowl, whisk eggs with a pinch of salt and pepper.
Heat butter or olive oil in a pan over low heat.
Pour in the eggs and stir gently until soft and fluffy. Remove from heat.
Sauté the Mushrooms & Broccoli:

Heat olive oil in a pan over medium heat.
Add mushrooms and cook for 3-4 minutes until softened.
Add garlic and broccoli, cooking for another 2-3 minutes until broccoli is slightly tender but still crisp.
Season with salt and black pepper.
Assemble & Serve:

Plate the scrambled eggs alongside the sautéed mushrooms and broccoli.
Add avocado slices and season them with salt and pepper.
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Calories: ~350 per serving | Protein: ~18g per serving