Scrambled Eggs with Garlic Mushrooms & Avocado Salsa

Scrambled Eggs with Garlic Mushrooms & Avocado Salsa

Ingredients

✅ For the Scrambled Eggs:
• 3 large eggs
• 1 tbsp butter
• ¼ tsp salt
• ¼ tsp black pepper

✅ For the Garlic Mushrooms:
• 1 cup whole mushrooms
• 1 tbsp olive oil
• 1 clove garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped

✅ For the Sautéed Greens:
• 1 cup kale or spinach, chopped
• 1 tsp olive oil
• ¼ tsp salt

✅ For the Avocado Salsa:
• ½ avocado, mashed
• ½ cup cherry tomatoes, halved
• 1 tbsp fresh cilantro or parsley, chopped
• ½ tbsp lemon juice
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1️⃣ Prepare the Garlic Mushrooms:
• Heat olive oil in a pan over medium heat.
• Add whole mushrooms, minced garlic, salt, and black pepper.
• Sauté for 5-7 minutes until browned and tender.
• Sprinkle with fresh parsley before removing from heat.

2️⃣ Sauté the Greens:
• Heat olive oil in a pan over medium heat.
• Add kale or spinach with a pinch of salt.
• Sauté for 2-3 minutes, stirring occasionally, until wilted.

3️⃣ Make the Scrambled Eggs:
• In a bowl, whisk eggs with salt and black pepper.
• Melt butter in a pan over low heat.
• Cook eggs slowly, stirring gently, until creamy and soft.

4️⃣ Mix the Avocado Salsa:
• In a small bowl, mash the avocado.
• Stir in cherry tomatoes, cilantro, lemon juice, salt, and black pepper.
• Mix until combined.

5️⃣ Assemble & Serve:
• Plate the scrambled eggs, garlic mushrooms, sautéed greens, and avocado salsa.
• Serve immediately and enjoy!

Time Details
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Calories/Servings
• ~350 kcal per serving (Serves 2)

Three ways to enjoy cucumber salads.

Recipes👇

1. Asian Cucumber Salad

2 large cucumbers, thinly sliced
1/4 cup rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
2 tablespoons toasted sesame seeds
2 green onions, sliced

In a large bowl, combine rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes.
Add the sliced cucumbers to the bowl and toss to coat them evenly with the dressing.
Let the cucumbers marinate for at least 10 minutes to absorb the flavors.
Sprinkle with toasted sesame seeds and green onions before serving.

2. Korean Spicy Cucumber Salad

4 Persian cucumbers ends removed and cut into ½ inch chunks
1/2 cup white onion, cut thinly
1 tablespoon gochugaru (Korean chili flakes)
1 tablespoon sesame seeds
2 teaspoons soy sauce
½ teaspoons sesame oil
1 teaspoon rice vinegar
½ teaspoon sugar

To a medium sized bowl, add the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar and sugar and whisk to combine.

Add the chopped cucumbers and onion to the same bowl and toss in the dressing, making sure the dressing evenly coats all of the cucumbers.

Taste for seasoning and adjust as needed. You can also add sliced green onions, if available.

Let the cucumber salad marinate for 10 minutes, then serve.

3. Creamy Cucumber Salad

2 English cucumber
1/3 cup sliced red onion optional

For the Dressing:
1/2 cup sour cream or plain greek yogurt
3 tablespoons mayonnaise
1/4 cup chopped fresh dill chopped
1 tablespoons fresh lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon granulated sugar
salt to taste

Wash the cucumber and cut it into slices ¼-inch thick.

In a large bowl, whisk the sour cream, mayonnaise, dill, garlic powder, lemon juice, sugar and 1/8 teaspoon salt.

Add the cucumbers and onions if using and gently toss well to coat.

Refrigerate for 1 hour before serving.

Taste and season with additional salt and pepper and sprinkle with fresh additional dill if desired.