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 fluffy scrambled eggs with sautéed mushrooms, fresh spinach, and juicy tomatoes for a vibrant and hearty meal that’s ready in just 15 minutes. Whether you’re enjoying a quiet morning at home or hosting friends for brunch, this recipe is both quick and satisfying. Customize it with your favorite herbs or additional veggies to suit your taste. The one-pan preparation means minimal cleanup, making it perfect for busy mornings. Enjoy a nutritious start to your day!
- 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 cup fresh mushrooms, sliced
- 1 cup baby spinach
- 1 tomato, quartered
- 1 tsp butter or olive oil
- Salt and black pepper to taste
Instructions
- In a non-stick skillet over medium heat, sauté the sliced mushrooms in butter or olive oil for about 4-5 minutes until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the baby spinach and cook for 1-2 minutes until just wilted. Season lightly with salt and set aside.
- Crack the eggs into a mixing bowl, whisk together with salt and pepper until well-combined. Add butter to the pan; then pour in the egg mixture. Cook slowly over medium-low heat while gently stirring until fluffy.
- Serve the scrambled eggs on a plate alongside the sautéed mushrooms, wilted spinach, and quartered tomato. Garnish with chopped chives or green onions if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 370mg