Description
Start your day with a burst of color and nutrition with these Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes. This delightful breakfast dish combines protein-rich eggs with fresh vegetables, creating a satisfying meal that’s both quick and easy to prepare. Perfect for busy mornings or leisurely brunches, this vibrant recipe is as versatile as it is nutritious. Customize it with your favorite veggies or spices to make it uniquely yours. In just 15 minutes, you can enjoy a hearty breakfast that will fuel your day while tantalizing your taste buds.
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- 1 cup fresh mushrooms, sliced
- 1 cup baby spinach
- 1 tomato, quartered
- Salt and black pepper to taste
- Chopped chives or green onions for garnish (optional)
Instructions
- In a non-stick skillet over medium heat, sauté the sliced mushrooms in oil or butter for about 4-5 minutes until golden brown. Remove from pan and set aside.
- In the same skillet, add baby spinach and cook for 1-2 minutes until wilted; season lightly with salt and set aside.
- Crack the eggs into a mixing bowl, whisk together with salt and pepper. Add butter to the pan and pour in egg mixture. Cook slowly over medium-low heat, stirring gently until fluffy.
- Plate the scrambled eggs alongside cooked mushrooms, wilted spinach, and quartered tomatoes. Garnish with chopped green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg