Veggie-Loaded Egg Scramble with Whole Wheat Toast
Fluffy scrambled eggs with spinach, tomatoes, and mushrooms, served with whole wheat toast and a side of fresh orange juice
Veggie-Loaded Egg Scramble with Whole Wheat Toast is a breakfast recipe ready in about 20 minutes. Each serving has approximately 563 kcal, 43g protein, 57g carbs, 19g fat. It fits a high-protein and vegetarian diet.
Heat olive oil in a non-stick pan over medium heat
Add diced mushrooms and sauté for 2 minutes until softened
Add spinach and cherry tomatoes, cook for 1 minute until spinach wilts
Whisk eggs in a bowl with salt and pepper, then pour into the pan
Stir gently and continuously until eggs are cooked through, about 3-4 minutes
Toast the whole wheat bread and spread with butter
Serve scramble on a plate with toast on the side and orange juice