Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
Start your day with a nutritious and vibrant plate of Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes. This satisfying breakfast is not only quick to prepare but also offers a delightful combination of flavors and textures. Packed with protein and fiber, it’s perfect for busy mornings or leisurely weekends.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: Contemporary
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
Instructions
- In a non-stick skillet over medium heat, sauté the sliced mushrooms in butter or olive oil for about 4-5 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the baby spinach and cook for approximately 1-2 minutes until wilted. Season lightly with salt.
- Crack the eggs into a mixing bowl, whisking them together with salt and pepper. Add butter back to the pan and cook the eggs on medium-low heat, stirring gently until fluffy.
- Serve the scrambled eggs on a plate alongside the sautéed mushrooms, wilted spinach, and quartered tomatoes. Garnish with chopped chives or green onions if desired.
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 370mg