Description
A quick and satisfying low-carb breakfast featuring creamy scrambled eggs, sautéed mushrooms, steamed broccoli, and sliced avocado.
Ingredients
Scale
- 2 large eggs
- 1 tablespoon heavy cream
- 1 tablespoon butter
- ½ cup sliced mushrooms
- ½ teaspoon garlic powder
- ½ cup steamed broccoli
- ½ avocado, sliced
- Salt and black pepper (to taste)
Instructions
- Sauté mushrooms: Heat ½ tablespoon butter in a pan over medium heat. Add the sliced mushrooms, season them with garlic powder, salt, and black pepper. Cook until they are browned and tender.
- Prepare eggs: In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Scramble eggs: Pour the egg mixture into the pan with the mushrooms. Stir gently and cook until the eggs are scrambled and cooked through.
- Serve: Plate the scramble alongside steamed broccoli and sliced avocado for a nutritious breakfast.
Notes
Store leftovers components in airtight containers in the refrigerator. Scrambled eggs are best eaten fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 400mg