Avocado Toast with Scrambled Eggs & Sautéed Veggies
Avocado Toast with Scrambled Eggs & Sautéed Veggies is a vibrant, nutrient-rich breakfast that combines creamy avocado, fluffy scrambled eggs, and a colorful medley of sautéed vegetables. This dish is not only visually appealing but also packed with healthy fats, proteins, and essential vitamins, making it the perfect way to kickstart your day. Whether you’re enjoying a leisurely brunch or need a quick weekday meal, this recipe provides a satisfying blend of flavors and textures. With its easy preparation and customization options, you’ll find yourself reaching for this delicious breakfast time and time again.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- 1 ripe avocado
- 2 eggs
- 1 cup broccoli florets
- 1 cup zucchini chunks
- 1 cup sliced mushrooms
- 1 cup red bell pepper strips
- 1 cup snap peas
- 1 tsp olive oil
- Salt & pepper to taste
Instructions
- Start by toasting the bread until golden brown.
- In a bowl, mash the avocado with salt and pepper until creamy, then spread it over the toasted bread.
- Whisk the eggs with salt and pepper in another bowl. Heat olive oil in a non-stick frying pan, pour in the egg mixture, and stir gently until soft and fluffy.
- In a separate pan, heat olive oil over medium heat. Add broccoli, zucchini, mushrooms, bell peppers, snap peas, and season with salt and pepper. Sauté for about 4-5 minutes until tender-crisp.
- Assemble your plate: top the avocado toast with scrambled eggs on one side and sautéed veggies on the other.
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 370mg