Savory Scramble with Veggie Medley & Sliced Avocado
Savor a wholesome start to your day with this Savory Scramble with Veggie Medley & Sliced Avocado. This quick and nutritious dish combines creamy scrambled eggs with a colorful array of sautéed vegetables, topped off with buttery avocado slices. Perfect for breakfast or brunch, this recipe offers flexibility in ingredient choices, letting you use whatever veggies you have on hand. Ready in under 20 minutes, it’s not only a feast for the eyes but also packed with protein and essential nutrients to fuel your morning.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tbsp milk (optional)
- 1/4 cup shredded cheese (mozzarella, cheddar, or parmesan)
- 1/2 cup broccoli florets
- 1/4 cup sliced mushrooms
- 1/4 cup diced sweet potato
- 1 green chili or jalapeño, sliced
- 1/2 avocado
Instructions
- Heat olive oil in a non-stick skillet over medium-high heat. Add sweet potatoes and cook for about 3-4 minutes until they begin to soften.
- Add broccoli, mushrooms, and green chili; sauté for another 4-5 minutes until tender and slightly charred. Season with salt and pepper.
- In a mixing bowl, whisk eggs with milk (if using), salt, and pepper. In a separate pan, heat butter or oil over low-medium heat; pour in the egg mixture and stir gently until soft and creamy. Top with shredded cheese while warm.
- Slice the avocado and lightly season with salt.
- Serve the scramble alongside the sautéed veggies and avocado slices.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 370mg