Description
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 packed with protein and fiber from fresh vegetables, making it a satisfying choice for any morning. With just 15 minutes to prepare and cook, you can enjoy fluffy scrambled eggs paired with sautéed mushrooms, vibrant spinach, and juicy tomatoes. Perfect for busy weekdays or leisurely brunches, this recipe is easily customizable to suit your taste—simply add your favorite herbs or spices for an extra touch. Make it a one-pan wonder for minimal cleanup, and don’t forget to whip up a larger batch for meal prep options throughout the week!
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, sauté mushrooms in oil or butter for 4-5 minutes until golden brown. Remove from skillet.
- In the same skillet, add spinach and cook for 1-2 minutes until wilted; season lightly with salt.
- Crack eggs into a mixing bowl, whisk in salt and pepper until combined. Return butter to the pan, pour in egg mixture and cook slowly over medium-low heat, stirring gently until fluffy.
- Serve scrambled eggs alongside sautéed mushrooms, wilted spinach, and quartered tomatoes. Garnish with chopped chives if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg