Avocado Toast with Scrambled Eggs & Sautéed Veggies
Avocado Toast with Scrambled Eggs & Sautéed Veggies is a vibrant and nutritious breakfast dish that effortlessly combines creamy avocado, fluffy scrambled eggs, and a medley of colorful sautéed vegetables. This delightful meal is perfect for busy mornings or leisurely weekends, offering a balance of flavors and textures that will energize your day. Not only is it visually appealing, but it’s also quick to prepare, making it an ideal choice for anyone seeking a wholesome start to their morning. Customize the veggies based on what you have on hand, and enjoy this healthy and satisfying option any time of the day.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- 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
- 2 tbsp sun-dried tomatoes or fresh tomatoes
- Olive oil, salt, and pepper
Instructions
- Toast the slice of whole grain or sourdough bread until golden brown.
- In a bowl, mash the ripe avocado with salt and pepper; spread over the toast.
- Whisk two eggs in a mixing bowl with salt and pepper. Heat olive oil in a non-stick skillet over medium heat and scramble the eggs until soft and fluffy.
- In another skillet, heat olive oil; add broccoli, zucchini, mushrooms, bell pepper, snap peas, and sun-dried tomatoes. Sauté for about 4-5 minutes until veggies are tender-crisp.
- Serve the avocado toast topped with scrambled eggs alongside sautéed veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 370mg