Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
Start your day on a vibrant note with Colorful Scrambled Eggs featuring mushrooms, spinach, and tomatoes. This visually appealing dish is not only quick to prepare but also packed with nutrients and protein, making it the perfect choice for busy mornings or leisurely brunches. The earthy flavors of sautéed mushrooms blend beautifully with fresh spinach and juicy tomatoes, creating a delicious and energizing meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Frying
- Cuisine: American
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, add oil or butter and sauté the sliced mushrooms for about 4-5 minutes until golden brown. Remove and set aside.
- In the same skillet, add baby spinach and cook for about 1-2 minutes until wilted. Season lightly with salt and set aside.
- In a bowl, whisk together the eggs with salt and pepper. Add butter to the pan over medium-low heat, pour in the egg mixture, and gently stir until cooked through but still fluffy.
- Plate the scrambled eggs alongside the sautéed mushrooms, wilted spinach, and quartered tomatoes. Garnish as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 372mg