Scrambled Eggs with Sautéed Mushrooms, Broccoli & Avocado Recipe

Ingredients:

For the Scrambled Eggs:

2 large eggs
1 tablespoon milk or water (optional, for fluffiness)
1 teaspoon butter or olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Sautéed Mushrooms:

1/2 cup mushrooms (sliced)
1 teaspoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

For the Steamed Broccoli:

1/2 cup broccoli florets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice (optional)

For the Avocado:

1/2 avocado (sliced)
Pinch of salt & black pepper

Instructions:

Prepare the Broccoli:

In a small pot, bring water to a boil.
Add the broccoli florets and a pinch of salt.
Steam for about 3-4 minutes, or until tender but still bright green. Remove and set aside. If desired, drizzle with lemon juice.
Sauté the Mushrooms:

In a skillet over medium heat, add 1 teaspoon of olive oil.
Once hot, add the sliced mushrooms, garlic powder, salt, and pepper.
Sauté for 5-7 minutes, or until the mushrooms are golden brown and tender. Remove from heat and set aside.
Make the Scrambled Eggs:

In a bowl, whisk together the eggs, milk (or water), salt, and black pepper until well combined.
In the same skillet used for the mushrooms, melt the butter (or olive oil) over medium heat.
Add the egg mixture, and allow it to sit for a few moments until it starts to set at the edges.
Gently stir with a spatula, pushing the eggs from the edges to the center. Continue until the eggs are softly scrambled to your desired doneness.
Assemble the Dish:

On a plate, layer the scrambled eggs, followed by the sautéed mushrooms, steamed broccoli, and sliced avocado.
Sprinkle any additional salt and pepper over the avocado as desired.
Serve & Enjoy:

Serve warm, and enjoy your nutritious and delicious meal!

Feel free to customize the recipe with your favorite seasonings or additional vegetables!