Description
Learn to make scrumptious scrambled eggs with sautéed mushrooms, broccoli, and avocado. Discover tips for perfect texture and flavor in this easy recipe.
Ingredients
- 3 large eggs
- 2 tablespoon s milk (30 ml)
- 1 tablespoon butter (14 g)
- 1 cup mushrooms, sliced (70 g)
- 1 cup broccoli florets (90 g)
- 1 avocado, sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- Crack the 3 large eggs into a mixing bowl.
- Add 2 tablespoons of milk to the eggs.
- Season with salt and black pepper to taste.
- Whisk the egg mixture until well combined.
- Heat 1 tablespoon of butter in a non-stick skillet over medium heat.
- Add 1 cup of sliced mushrooms to the skillet.
- Sauté the mushrooms until they are golden brown, about 5 minutes.
- Add 1 cup of broccoli florets to the skillet.
- Cook the broccoli with the mushrooms for an additional 3 minutes.
- Remove the mushrooms and broccoli from the skillet and set aside.
- Pour the egg mixture into the same skillet over medium-low heat.
- Stir the eggs gently with a spatula, cooking until softly scrambled.
- Return the mushrooms and broccoli to the skillet with the eggs.
- Fold the vegetables into the scrambled eggs gently.
- Remove the skillet from heat once the eggs are fully cooked.
- Serve the scrambled eggs with sautéed mushrooms and broccoli on a plate.
- Top with sliced avocado before serving.
- Add extra salt and pepper to taste if desired.
Notes
- Whisk eggs with milk until frothy for a fluffier texturenCut broccoli into small pieces for even cookingnFold in avocado gently to maintain its texture