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
- Cook the Mushrooms: In a non-stick skillet over medium heat, sauté sliced mushrooms in olive oil/butter for 4-5 minutes until golden brown. Remove from heat.
- Wilt the Spinach: In the same skillet, add baby spinach and cook for 1-2 minutes until wilted. Season lightly with salt before removing from heat.
- Scramble the Eggs: Crack eggs into a mixing bowl and whisk them with salt and pepper. In the skillet over medium-low heat, add butter. Pour in the whisked eggs and cook slowly while stirring gently until fluffy.
- Plate and Serve: Arrange scrambled eggs on a plate with mushrooms, spinach, and quartered tomatoes. Garnish with chopped chives or green onions if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 370mg