Instructions
Step 1. Heat olive oil in a large skillet over medium heat.
Step 2. Add the broccoli, bell pepper, zucchini, and garlic. Season with salt and black pepper.
Step 3. Sauté the vegetables for 6–8 minutes until tender-crisp and lightly browned. Remove from the skillet and keep warm.
Step 4. Toast the bread slices until golden and crisp.
Step 5. In a bowl, whisk together the eggs, milk, salt, black pepper, and paprika.
Step 6. Melt the butter in a nonstick skillet over medium-low heat.
Step 7. Pour in the egg mixture and cook gently, stirring frequently, until soft and creamy scrambled eggs form.
Step 8. Remove the eggs from the heat while still slightly glossy.
Step 9. Spoon the scrambled eggs evenly over the toasted bread slices.
Step 10. Arrange the avocado slices over the scrambled eggs.
Step 11. Sprinkle with red pepper flakes and fresh parsley.
Step 12. Serve the avocado egg toast alongside the warm veggie medley.
Step 13. Enjoy immediately while the toast is crisp and the eggs are fluffy.
Storage and Reheating Tips
Store scrambled eggs and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Toast and avocado are best prepared fresh just before serving.
Reheat the scrambled eggs gently in a skillet over low heat or in the microwave at 50% power.
Warm the vegetables in a skillet for a few minutes until heated through.
Do not freeze the avocado or assembled toast, as the texture will deteriorate after thawing.
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