Vegetable and Egg Scramble with Whole Wheat Toast
Fluffy scrambled eggs with sautéed spinach, mushrooms, and tomatoes, served with whole wheat toast and a side of fresh orange juice
Vegetable and Egg Scramble with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 626 kcal, 45g protein, 59g carbs, 20g fat. It fits a high-protein and vegetarian diet.
Heat olive oil in a non-stick skillet over medium heat
Add diced mushrooms and sauté for 3-4 minutes until softened
Add spinach and diced tomato, cook for 2 minutes until spinach wilts
In a bowl, whisk together eggs with salt and pepper
Pour eggs into the skillet and scramble gently until cooked through, about 4-5 minutes
Toast whole wheat bread until golden brown
Plate the scrambled eggs and vegetables with toast on the side
Serve with fresh orange juice