2 large eggs
Salt and pepper, to taste
1 tsp olive oil or butter
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
Instructions:
Sauté the Veggies: Heat 1 tsp olive oil in a skillet over medium heat. Add mushrooms and broccoli. Sauté for 4–5 minutes until softened, stirring occasionally. Season with salt and pepper.
Scramble the Eggs: Whisk eggs with a pinch of salt and pepper. In another skillet, heat 1 tsp olive oil or butter over medium heat. Pour in eggs and stir gently, cooking for 2–3 minutes until set but soft.
Combine: Plate the sautéed veggies and top with scrambled eggs.
Serve: Add sliced avocado on top or on the side.
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 10–12 minutes
Serves: 1–2