Veggie-Loaded Scramble with Whole Wheat Toast
Fluffy scrambled eggs with bell peppers, mushrooms, and spinach, served with whole wheat toast and a side of fresh fruit
Veggie-Loaded Scramble with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 543 kcal, 40g protein, 54g carbs, 18g fat. It fits a vegetarian and high-protein diet.
Dice the bell pepper and mushrooms into small pieces
Heat olive oil in a non-stick skillet over medium heat
Sauté the bell pepper and mushrooms for 3-4 minutes until softened
Add spinach and cook for 1 minute until wilted
Whisk eggs with salt and pepper in a bowl
Pour eggs into the skillet and scramble gently until cooked through, about 4-5 minutes
Toast the whole wheat bread until golden brown
Serve scramble with toast and fresh banana on the side