A protein-packed breakfast featuring fluffy scrambled eggs, savory sautéed mushrooms, and creamy avocado slices.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
4 large eggs
1/4 cup milk
1 cup sliced mushrooms
1 ripe avocado, sliced
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper to taste
Fresh chives for garnish (optional)
Instructions
1. Prepare the Crust:
Whisk eggs with milk, salt, and pepper in a bowl until well combined.
Heat olive oil in a non-stick skillet over medium heat. Add mushrooms and sauté until golden brown, about 5-7 minutes. Remove from skillet and set aside.
Melt butter in the same skillet over medium-low heat. Pour in egg mixture and cook gently, stirring occasionally, until eggs are softly set, about 3-4 minutes.
Fold in sautéed mushrooms and cook for another minute until heated through.
Serve immediately topped with avocado slices and garnish with fresh chives if desired.