This wholesome breakfast plate brings together fluffy scrambled eggs, tender sautéed mushrooms, vibrant broccoli, and creamy avocado. It’s a simple yet satisfying meal that feels nourishing and balanced, perfect for starting your day with real, whole foods.
Why You’ll Love This Recipe
This recipe is quick to prepare, naturally low in carbohydrates, and full of flavor without being heavy. The eggs provide high-quality protein, the vegetables add fiber and micronutrients, and the avocado contributes healthy fats that keep you full for longer. It’s ideal for busy mornings, meal prep, or a relaxed weekend breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the scrambled eggs
2 large eggs
1 tablespoon milk or water
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon olive oil or butter
For the sautéed mushrooms and broccoli
1/2 cup mushrooms, sliced
1/2 cup broccoli florets
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
For serving
1/2 ripe avocado, sliced
Directions
Crack the eggs into a bowl, add the milk, salt, and black pepper, and whisk until well combined.
Heat a non-stick skillet over medium heat and add the olive oil or butter. Pour in the egg mixture and let it sit for a few seconds. Gently stir with a spatula, pushing the eggs from the edges toward the center, until softly scrambled and just set. Remove from the pan and set aside.
In the same skillet, add the olive oil for the vegetables. Add the sliced mushrooms and cook for 2 to 3 minutes until they begin to soften and release moisture.
Add the broccoli florets, salt, and black pepper. Sauté for another 3 to 4 minutes until the broccoli is tender-crisp and the mushrooms are lightly golden.
Arrange the scrambled eggs, sautéed mushrooms and broccoli, and avocado slices on a plate. Serve immediately.
You can add a pinch of garlic powder or paprika to the vegetables for extra flavor. Swap broccoli for spinach or zucchini if preferred. For a richer taste, finish the eggs with a small knob of butter just before removing them from the pan. You can also top the dish with fresh herbs like parsley or chives.
Storage/Reheating
This dish is best enjoyed fresh. If needed, store the scrambled eggs and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short intervals. Add fresh avocado after reheating rather than storing it.
FAQs
Can I make this recipe dairy-free?
Yes, simply use water instead of milk in the eggs and cook with olive oil instead of butter.
Are frozen vegetables suitable for this recipe?
Frozen broccoli can be used, but thaw and drain it well before sautéing to avoid excess moisture.
How do I keep scrambled eggs fluffy?
Cook them over medium to low heat and remove them from the pan while they are still slightly soft.
Can I add more protein?
You can add extra egg whites or serve the dish with a side of legumes for additional protein.
Is this recipe suitable for meal prep?
It can be prepped for short-term storage, but the texture is best when freshly cooked.
What type of mushrooms work best?
Button mushrooms, cremini, or baby bella mushrooms all work well.
Can I cook everything in one pan?
Yes, cook the vegetables first, remove them, then scramble the eggs in the same pan.
How ripe should the avocado be?
Choose an avocado that yields slightly to gentle pressure for the best texture.
Can I season this differently?
Absolutely. Herbs, mild spices, or a squeeze of lemon juice can change the flavor profile.
Is this dish suitable for a light lunch?
Yes, it works well as a light lunch or brunch option due to its balance of nutrients.
Conclusion
Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado is a simple yet nourishing meal that highlights fresh ingredients and clean flavors. Whether you’re aiming for a quick breakfast or a wholesome anytime meal, this recipe delivers satisfaction without complexity.
A wholesome and balanced breakfast featuring fluffy scrambled eggs, sautéed mushrooms and broccoli, and creamy avocado. Packed with protein, fiber, and healthy fats for a nutritious start to your day.
Ingredients
2 large eggs
1 tbsp milk or water
1/8 tsp salt
1/8 tsp black pepper
1 tsp olive oil or butter (for eggs)
1/2 cup mushrooms, sliced
1/2 cup broccoli florets
1 tsp olive oil (for vegetables)
1/8 tsp salt (for vegetables)
1/8 tsp black pepper (for vegetables)
1/2 ripe avocado, sliced
Instructions
Crack eggs into a bowl. Add milk, salt, and pepper. Whisk until combined.
Heat a non-stick skillet over medium heat. Add olive oil or butter, then pour in the eggs.
Let eggs sit briefly, then gently stir with a spatula until softly scrambled. Remove and set aside.
In the same skillet, heat olive oil. Add mushrooms and sauté for 2–3 minutes.
Add broccoli, salt, and pepper. Sauté for another 3–4 minutes until broccoli is tender-crisp.
Arrange scrambled eggs, vegetables, and avocado slices on a plate. Serve immediately.
Notes
Use water instead of milk for a dairy-free version.
Swap broccoli for spinach, kale, or zucchini.
Add garlic powder, paprika, or herbs for extra flavor.
Top with fresh herbs like parsley or chives.
Best enjoyed fresh; add avocado only before serving.
