Description
Enjoy delicious Avocado Toast with Scrambled Eggs & Sauted Veggies—nutritious, vibrant, and easy! Try it today for a perfect breakfast!
Ingredients
Scale
- 1 slice whole grain or sourdough bread
- ripe avocado, mashed
- Salt & pepper, to taste
- 2 eggs
- 1 tsp butter or olive oil
- 1 cup broccoli florets
- 1 cup zucchini chunks
- 1 cup sliced mushrooms
- 1 cup red bell pepper strips
- 1 cup snap peas
- 2 tbsp sun-dried tomatoes or fresh tomatoes
- 1 tsp olive oil
- Salt & pepper, to taste
Instructions
- Toast the bread until golden brown.
- In a bowl, mash the ripe avocado with salt and pepper to taste.
- Spread the mashed avocado evenly over the toasted bread.
- In a mixing bowl, whisk together the eggs with salt and pepper.
- Heat butter or olive oil in a non-stick skillet over medium heat.
- Pour in the egg mixture and stir gently until they are soft and fluffy.
- In another skillet, heat olive oil over medium heat.
- Add broccoli, zucchini, mushrooms, bell peppers, snap peas, and sun-dried tomatoes.
- Season with salt and pepper; sauté for about 4-5 minutes until tender-crisp.
- Serve your delicious avocado toast topped with scrambled eggs alongside the sauted veggies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 420mg