Scrambled Eggs with Broccoli and Avocado
Method
Whisk the Eggs: Crack the eggs into a bowl and whisk with a pinch of salt and freshly ground black pepper until well combined and slightly frothy.
Cook the Broccoli: Heat the olive oil in a non-stick frying pan over a medium heat. Add the broccoli florets and cook for 3–4 minutes, stirring occasionally, until just tender and bright green.
Cook the Eggs: Reduce the heat to medium-low and pour the whisked eggs into the pan. Allow them to begin setting around the edges, then gently stir with a spatula, folding the broccoli through the eggs as they cook.
Finish Cooking: Continue cooking for 1–2 minutes, stirring gently, until the eggs are softly scrambled and cooked through.
Serve: Divide between serving plates and serve with the sliced avocado. Season with additional salt and freshly ground black pepper, if desired.
Optional Serving Suggestions:
Pair the scrambled eggs with a slice of whole-grain toast for added fiber and crunch.
Serve alongside a fresh salad for a light and balanced breakfast.
This Scrambled Eggs with Broccoli and Avocado dish offers a satisfying balance of textures and flavors. The eggs are fluffy and light, complemented by the tender, slightly crisp broccoli. The creamy avocado provides a rich, healthy fat component that elevates the dish. It’s a wholesome and nutritious breakfast that’s perfect for a quick and easy start to your day! Chickpea Omelet with Grilled Eggplant and Cherry Tomatoes
Nutrition Facts
Per serving
