Description
Start your day with a burst of color and nutrition with these Colorful Scrambled Eggs with Mushrooms, Spinach, and Tomatoes. This delightful dish combines fluffy scrambled eggs with fresh vegetables, making it not only visually appealing but also packed with protein and essential vitamins. Perfect for busy mornings or a relaxing brunch, this recipe takes just 15 minutes to prepare.
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
- Optional: Chopped chives or green onions for garnish
Instructions
- In a non-stick skillet over medium heat, sauté the sliced mushrooms in butter or olive oil for about 5 minutes until golden brown. Remove from the skillet and set aside.
- Add the baby spinach to the same skillet and cook for about 2 minutes until just wilted. Season lightly with salt and set aside.
- In a mixing bowl, whisk together the eggs with salt and pepper until well combined. Return the skillet to low heat, add butter, then pour in the egg mixture. Stir gently until fluffy.
- Plate your scrambled eggs alongside the cooked mushrooms, wilted spinach, and quartered tomato. Garnish with chopped chives or green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg