Go Back

Sunny-Side Egg & Avocado Veggie Breakfast Plate

Two perfectly cooked sunny-side-up eggs served with creamy avocado and a colorful garlic-sautéed veggie medley of mushrooms, zucchini, green beans, and juicy cherry tomatoes. 🌿🍅 A wholesome, satisfying breakfast packed with protein, fiber, healthy fats, and vegetables!
Print Recipe
Servings: 1 servings
Calories: 345.3
Ingredients Method

Ingredients
  

  • 2 large eggs
  • ½ medium avocado, sliced
  • ½ cup mushrooms, sliced
  • ½ cup zucchini, sliced
  • ½ cup green beans, trimmed
  • ½ cup cherry tomatoes
  • 1 tsp olive oil
  • 1 garlic clove, minced
  • Salt & black pepper, to taste
  • Red pepper flakes, optional
  • Fresh parsley, chopped

Method
 

  1. Heat olive oil in a skillet and sauté the mushrooms, zucchini, green beans, tomatoes, and garlic until tender and lightly browned. Season with salt and pepper. Cook the eggs sunny-side up, then serve with sliced avocado and the sautéed vegetables. Garnish with parsley and red pepper flakes.