Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
Start your day with a vibrant and nutritious plate of Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes. This delightful breakfast option combines fluffy scrambled eggs with sautéed mushrooms, fresh spinach, and juicy tomatoes to create a delicious meal that energizes your morning. Perfect for any occasion—whether it’s a leisurely weekend brunch or a quick weekday breakfast—this dish not only satisfies your hunger but also pleases the eyes with its bright colors. Enjoy it as is or customize it with your favorite veggies and herbs for an extra twist!
- 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
- 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
- Heat a non-stick skillet over medium heat. Sauté the sliced mushrooms in butter or oil for 4-5 minutes until golden brown. Remove and set aside.
- In the same skillet, add the spinach and cook for 1-2 minutes until wilted. Lightly season with salt and remove from heat.
- In a bowl, whisk together the eggs, salt, and pepper. Add remaining butter to the skillet and cook the eggs over medium-low heat, stirring gently until fluffy.
- Serve the scrambled eggs alongside sautéed mushrooms, wilted spinach, and quartered tomatoes. Garnish with chives or green onions if desired.
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 240
- Sugar: 3g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 370mg