Scrambled Eggs with Mushrooms and Avocado
A nutritious and satisfying breakfast featuring fluffy scrambled eggs, sautéed mushrooms, and creamy avocado slices.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Method: Breakfast
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 cup sliced mushrooms
- 1 ripe avocado, sliced
- 2 tablespoons butter
- 2 tablespoons milk
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tablespoon butter in a non-stick skillet over medium heat. Add mushrooms and sauté until golden brown, about 5 minutes. Remove from skillet and set aside.
- In a bowl, whisk eggs with milk, salt, and pepper until well combined.
- Melt remaining butter in the same skillet over 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. Serve immediately topped with avocado slices and garnished with fresh parsley.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 380
- Sugar: 2g
- Fat: 32g
- Carbohydrates: 10g
- Protein: 16g
Find it online: https://www.receipster.com/scrambled-eggs-mushrooms-avocado-6/