Description
Start your day with a burst of flavor and nutrition with this delightful Avocado Toast with Scrambled Eggs & Sautéed Veggies. This vibrant breakfast combines creamy, mashed avocado spread over crispy whole grain or sourdough toast, topped with fluffy scrambled eggs and a medley of sautéed vegetables. Packed with healthy fats, vitamins, and essential nutrients, this dish is not only quick to prepare but also customizable to fit your taste preferences. Perfect for busy weekdays or relaxed weekend brunches, it promises to keep you energized throughout the morning.
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- 1 ripe avocado
- 2 eggs
- 1 tsp olive oil
- 1 cup broccoli florets
- 1 cup zucchini chunks
- 1 cup sliced mushrooms
- 1 cup red bell pepper strips
- 1 cup snap peas
- Salt & pepper to taste
Instructions
- Toast the bread until golden brown. In a bowl, mash the avocado with salt and pepper; spread on the toasted bread.
- In a mixing bowl, whisk together eggs with salt and pepper. Heat olive oil in a non-stick skillet over medium heat. Pour in the eggs and gently stir until fluffy.
- In another skillet, heat olive oil over medium heat. Add broccoli, zucchini, mushrooms, bell pepper, snap peas, and season with salt and pepper. Sauté for about 4-5 minutes until tender-crisp.
- Serve the avocado toast topped with scrambled eggs alongside the sautéed veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg