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
- In a bowl, whisk eggs with milk, salt, and pepper until frothy.
- Melt 1 tablespoon butter in a non-stick skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Remove and set aside.
- Add remaining butter to the skillet. Pour in eggs and cook, stirring gently, until soft curds form.
- Fold in sautéed mushrooms and cook for another minute until heated through.
- Serve immediately topped with avocado slices and garnished with fresh parsley.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 380
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 10g
- Protein: 18g
Find it online: https://www.receipster.com/scrambled-eggs-mushrooms-avocado-8/