breakfast

Veggie Egg Scramble with Whole Wheat Toast

Name: Veggie Egg Scramble with Whole Wheat Toast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1 serving
Ingredients: 3 pcs eggs; 80 g fresh spinach; 60 g mushrooms; 50 g cherry tomatoes; 2 slices whole wheat bread; 5 g butter; 50 g blueberries; 1 g salt; 0.5 g black pepper

Fluffy scrambled eggs with spinach, mushrooms, and tomatoes, served with whole wheat toast and a small side of fresh berries

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high-proteinvegetarian

Prep 10mCook 12mTotal 22m

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Veggie Egg Scramble with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 505 kcal, 30g protein, 60g carbs, 13g fat. It fits a high-protein and vegetarian diet.

Instructions

Heat butter in a non-stick pan over medium heat
Add mushrooms and sauté for 2 minutes until golden
Add spinach and tomatoes, cook for 1 minute until spinach wilts
Whisk eggs in a bowl with salt and pepper
Pour eggs into the pan and scramble gently until cooked through, about 3-4 minutes
Toast whole wheat bread until golden brown
Plate the egg scramble and serve with toast and fresh blueberries on the side

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