Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
Start your day with a burst of color and nutrition with Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes. This quick and easy breakfast dish is perfect for busy mornings or leisurely brunches, offering a delightful blend of fresh ingredients that not only tantalize the taste buds but also provide essential nutrients. With protein-packed eggs combined with vibrant vegetables, this meal is both satisfying and visually appealing. Plus, its versatility allows for customization based on your preferences or seasonal produce. Enjoy it as part of a hearty breakfast bowl or simply on toast for an elevated morning experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- 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
Instructions
- In a non-stick skillet over medium heat, add oil or butter and sauté sliced mushrooms for about 4-5 minutes until golden brown. Remove from skillet.
- In the same skillet, wilt the baby spinach for 1-2 minutes, seasoning lightly with salt before removing from heat.
- In a mixing bowl, whisk eggs with salt and pepper until combined. Return skillet to medium-low heat, adding more butter if needed.
- Pour in the egg mixture, stirring gently until fluffy and cooked through.
- On a plate, arrange scrambled eggs alongside sautéed mushrooms, wilted spinach, and tomato quarters.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 370mg