A quick skillet scramble with tender broccoli, sweet carrot, fluffy eggs, and sliced avocado on top.
ABy Annebala
Servings
2
4 piece Eggs
2 cup Broccoli
1 piece Carrot
1 piece Avocado
1 tbsp Olive oil
0.5 tsp Salt
0.25 tsp Black pepper
Calories
1173 kcal
Protein
14g
Carbs
84g
Fat
89g
Fiber
14g
Sugar
18g
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Sarah M. · Melbourne, AU
Prep
1. Chop the Broccoli into small florets, peel and grate the Carrot, crack the Eggs into a bowl, and beat with the Salt and Black pepper until smooth. Slice the Avocado.
4 piece Eggs,
2 cup Broccoli,
1 piece Carrot,
1 piece Avocado,
0.5 tsp Salt,
0.2 tsp Black pepper
Cook
2. Heat the Olive oil in a nonstick skillet over medium heat. Add the Broccoli and Carrot and cook, stirring often, until the Broccoli is tender-crisp and the Carrot softens, about 4 to 5 minutes.
2 cup Broccoli,
1 piece Carrot,
1 tbsp Olive oil
3. Lower the heat to medium-low. Pour in the Eggs and gently stir with a spatula until softly set and fluffy, about 2 to 3 minutes.
4 piece Eggs
Serve
4. Divide the scramble between plates and top with the Avocado. Serve right away.
1 piece Avocado
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