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 delightful breakfast dish combines the creaminess of eggs with earthy mushrooms and fresh spinach, creating a vibrant meal that’s both satisfying and quick to prepare. Ready in just 15 minutes, it’s perfect for busy mornings or leisurely weekend brunches. Not only is this scramble packed with protein and vitamins, but it’s also versatile enough to enjoy any time of the day. Customize it with your favorite herbs or vegetables for an extra personal touch!
- 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
- 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, add sliced mushrooms and butter or olive oil. Sauté for about 4-5 minutes until golden brown, then remove from the pan.
- In the same skillet, add baby spinach and cook for 1-2 minutes until wilted. Season lightly with salt before removing from heat.
- In a bowl, whisk together eggs with salt and pepper until combined. Pour into the skillet and cook over medium-low heat, stirring gently until fluffy.
- Serve scrambled eggs alongside sautéed mushrooms, wilted spinach, and quartered tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg