Scrambled eggs with vegetables and toast

Name: Scrambled eggs with vegetables and toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 2 pcs eggs; 50 g broccoli; 50 g cherry tomatoes; 30 g canned corn; 20 g sweet pepper; 30 g rye bread; 10 g avocado; 10 g cream cheese; 1 tbsp oil; to taste salt; to taste ground black pepper

Scrambled eggs with broccoli, cherry tomatoes, corn, and sweet pepper, served with rye bread, avocado, and cream cheese.

Total: 25 min
Servings: 1
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 478
Protein: 22 g
Fat: 30 g
Carbs: 30 g

Ingredients

for 1 serving

eggs2 pcs
broccoli50 g
cherry tomatoes50 g
canned corn30 g
sweet pepper20 g
rye bread30 g
avocado10 g
cream cheese10 g
oil1 tbsp
saltto taste
ground black pepperto taste

Method

7 steps

Separate the broccoli into florets, cut the cherry tomatoes in half, and dice the sweet pepper.
Heat oil in a pan. Add the broccoli, cherry tomatoes, corn, and sweet pepper. Sauté for 3-5 minutes until the vegetables are soft.
In a separate bowl, beat the eggs with salt and pepper.
Pour the egg mixture into the pan with the vegetables. Cook the scrambled eggs to your desired consistency.
Toast the rye bread in a toaster or on a dry pan.
Top the toast with mashed avocado and cream cheese.
Serve the scrambled eggs with vegetables along with the avocado and cheese toast.