Description
A bright, nourishing scramble that blends fluffy eggs with tender broccoli, savor-rich mushrooms, and creamy avocado—perfect for a fast, healthy breakfast or supper.
Ingredients
Scale
- 4 large eggs
- 1 Tbsp milk (optional)
- 1 cup broccoli florets (~100 g)
- ½ Tbsp olive oil or butter (for broccoli)
- 4 oz (115 g) mushrooms, sliced
- 1 Tbsp butter or oil (for mushrooms)
- 1 ripe avocado, sliced
- Salt and black pepper, to taste
- Optional: chives or parsley, hot sauce, cheese
Instructions
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Blanch broccoli: Boil broccoli 1–2 minutes until bright green; drain and cool in ice water—set aside.
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Sauté mushrooms: Heat butter or oil in skillet over medium. Cook mushrooms for 4–5 minutes until golden; season, then remove.
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Whisk eggs: Beat eggs and milk in a bowl; season with salt and pepper until frothy.
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Cook eggs: In a clean skillet over medium-low, add butter or oil, then pour in eggs. Cook slowly, gently folding until creamy and slightly runny.
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Assemble: Plate eggs and arrange broccoli, mushrooms, and avocado. Season and garnish as desired.