Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
Start your morning with a plate of Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes—a delightful and nourishing breakfast option that combines protein-rich eggs with fresh vegetables. This vibrant dish is not only visually appealing but also quick to prepare, making it perfect for busy weekdays or leisurely weekends. The combination of sautéed mushrooms, wilted spinach, and juicy tomatoes adds flavor and essential nutrients to your plate. Enjoy this simple yet satisfying scramble that will kickstart your day on a healthy note.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp butter or olive oil
- Salt and black pepper to taste
- 1 cup fresh mushrooms, sliced
- 1 cup baby spinach
- 1 tomato, quartered
- Optional: Chopped chives or green onions for garnish
Instructions
- In a non-stick skillet over medium heat, sauté the mushrooms in butter or olive oil until golden brown (about 4-5 minutes). Remove and set aside.
- In the same skillet, add spinach and cook for 1-2 minutes until just wilted. Season lightly with salt and remove from heat.
- Crack the eggs into a mixing bowl, whisk with salt and pepper. In the skillet, cook the eggs over medium-low heat, stirring gently until fluffy.
- Plate the scrambled eggs alongside the mushrooms, spinach, and quartered tomato. Garnish with chopped chives or green onions if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg