Avocado Toast with Scrambled Eggs & Sautéed Veggies
Avocado Toast with Scrambled Eggs & Sautéed Veggies is a vibrant, nutrient-rich breakfast that brings together creamy avocado, fluffy scrambled eggs, and a colorful medley of sautéed vegetables. This dish is not only visually appealing but also packed with essential nutrients, making it a perfect way to kickstart your day or enjoy as a nourishing brunch option. The combination of healthy fats from the avocado and protein from the eggs ensures you stay energized and satisfied. Customize it with your favorite veggies or spices to make it truly your own!
- 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
- Olive oil, salt, and pepper for seasoning
Instructions
- Toast the bread until golden brown. Meanwhile, mash the avocado with salt and pepper in a bowl.
- In another bowl, whisk the eggs with salt and pepper. Heat olive oil in a frying pan over medium heat, then pour in the egg mixture. Cook gently until soft and fluffy.
- In a separate pan, heat olive oil again and sauté the broccoli, zucchini, mushrooms, red bell pepper, snap peas, and any chosen tomatoes until tender-crisp—about 4-5 minutes.
- Assemble by spreading the mashed avocado on toasted bread, topping it with scrambled eggs and sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg