Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
Start your mornings with Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes—a vibrant and healthy breakfast packed with protein and fiber. This delightful dish combines fluffy scrambled eggs with sautéed mushrooms, fresh spinach, and juicy tomatoes, making it not only delicious but also visually appealing. Perfect for busy weekdays or leisurely weekends, this recipe encourages creativity with versatile ingredients that you can customize according to your preference. Enjoy the rich flavors while getting a nutritional boost to kickstart your day!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: International
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 sliced mushrooms in butter or oil until golden brown (about 4–5 minutes). Remove and set aside.
- In the same skillet, add baby spinach and cook for 1–2 minutes until wilted. Season lightly with salt before removing from heat.
- Crack the eggs into a bowl and whisk them together with salt and pepper until well combined. Add butter to the pan and cook the eggs slowly over medium-low heat, stirring gently until fluffy (about 2–3 minutes).
- Plate the scrambled eggs alongside sautéed mushrooms, wilted spinach, and quartered tomatoes. Garnish with chopped green onions or chives if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg