Low-Carb Breakfast Bowl (Printer-Friendly Version)
# What You'll Need:
→ For the Scrambled Eggs
01 -
3 large eggs
02 -
1 tbsp butter
03 -
1 tbsp heavy cream (optional for extra creaminess)
04 -
½ tsp salt
05 -
¼ tsp black pepper
→ For the Sautéed Mushrooms
06 -
½ cup mushrooms (sliced)
07 -
1 tsp olive oil or butter
08 -
½ tsp garlic powder
09 -
Salt & pepper to taste
→ For the Sides
10 -
½ avocado (sliced)
11 -
½ cup steamed broccoli
12 -
½ tsp olive oil or butter (for drizzling)
# Let's Cook!:
01 -
Whisk eggs with heavy cream, salt, and pepper. Melt butter in a pan over low heat. Pour in the eggs and stir gently with a spatula, cooking slowly until soft and creamy
02 -
Heat olive oil or butter in a pan over medium heat. Add sliced mushrooms, season with garlic powder, salt, and pepper. Cook for 5-7 minutes until golden and tender
03 -
Steam broccoli until tender-crisp. Slice the avocado and arrange it on the plate
04 -
Plate the scrambled eggs, mushrooms, avocado, and broccoli. Drizzle broccoli with a little olive oil or butter. Sprinkle extra black pepper or chili flakes for extra flavor
# Cook's Notes:
01 -
Adjust seasoning according to taste
02 -
Add cheese to eggs for extra creaminess
03 -
Can substitute broccoli with spinach or other keto-friendly vegetables