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Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes

Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes
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Start your day with a burst of flavor and nutrition with these Colorful Scrambled Eggs with Mushrooms, Spinach & Tomatoes. This vibrant breakfast dish is not only visually appealing but is also packed with protein and essential vitamins. In just under 15 minutes, you can whip up a delightful meal that makes busy mornings enjoyable or serves as a standout brunch option. The fluffy scrambled eggs combined with fresh vegetables create a satisfying experience that invigorates your morning routine.

Ingredients

Scale
  • 2 large eggs
  • 1 teaspoon 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

  1. 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.
  2. Add the baby spinach to the same skillet and cook for 1–2 minutes until wilted. Lightly season with salt and remove from heat.
  3. Crack the eggs into a mixing bowl, whisk them well with salt and black pepper. Add a bit of butter to the pan, then cook the eggs over medium-low heat, stirring gently until fluffy.
  4. Plate the scrambled eggs alongside the sautéed mushrooms, wilted spinach, and quartered tomato. Garnish with chopped chives or green onions if desired.

Nutrition

Find it online: https://cookingwithbrianna.com/colorful-scrambled-eggs-with-mushrooms-spinach-tomatoes/