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Scrambled Eggs with Avocado and Sautéed Mushrooms

Scrambled Eggs with Avocado and Sautéed Mushrooms

This recipe features fluffy scrambled eggs served with sautéed mushrooms and fresh avocado.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Scrambled Eggs
  • 4 large eggs
  • 2 tablespoons milk or heavy cream optional
  • 1 tablespoon butter or olive oil
  • Salt and black pepper to taste
  • Chopped green onions or parsley for garnish
For the Sautéed Mushrooms
  • 1 cup sliced mushrooms
  • 1 tablespoon olive oil or butter
  • 1 clove garlic minced
  • Salt and black pepper to taste
For the Sautéed Spinach
  • 1–2 cups fresh spinach
  • 1 teaspoon olive oil
  • Pinch of salt
For Serving
  • 1 ripe avocado sliced
  • Red pepper flakes optional

Equipment

  • Skillet
  • Spatula

Method
 

  1. In a bowl, whisk the eggs with milk or cream and season with salt and pepper.
  2. Heat butter or olive oil in a skillet over medium heat. Pour in the egg mixture and gently stir until cooked through.
  3. In another skillet, heat olive oil or butter over medium heat. Sauté the garlic until fragrant, then add the mushrooms and season with salt and pepper. Cook until tender.
  4. Add spinach to the mushroom skillet and cook until wilted. Remove from heat.
  5. Serve the scrambled eggs topped with sautéed mushrooms, spinach, and sliced avocado. Garnish with green onions or parsley and red pepper flakes if desired.

Notes

You can customize this recipe by adding cheese or other vegetables to the scrambled eggs.