Vegetable Egg Scramble with Whole Wheat Toast
Fluffy scrambled eggs with sautéed spinach, tomatoes, and mushrooms, served with whole wheat toast and a side of fresh orange slices
Vegetable Egg Scramble with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 675 kcal, 49g protein, 72g carbs, 18g fat. It fits a high-protein and vegetarian diet.
Slice mushrooms and halve cherry tomatoes
Heat butter in a non-stick skillet over medium heat
Add mushrooms and tomatoes, sauté for 3 minutes until softened
Add spinach and cook until wilted, about 2 minutes
Crack eggs into a bowl, whisk with salt and pepper
Pour eggs into skillet with vegetables and scramble until cooked through, about 4 minutes
Toast whole wheat bread until golden brown
Peel and slice orange into segments
Plate eggs with vegetables, serve with toast and orange slices on the side
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