Veggie-Packed Egg Scramble with Whole Wheat Toast
A nutritious scramble with eggs, spinach, mushrooms, and bell peppers served with whole wheat toast and a side of fresh berries
Veggie-Packed Egg Scramble with Whole Wheat Toast is a breakfast recipe ready in about 22 minutes. Each serving has approximately 603 kcal, 39g protein, 70g carbs, 21g fat. It fits a high-protein and vegetarian diet.
Heat olive oil in a non-stick skillet over medium heat
Add diced bell pepper and mushrooms, sauté for 3-4 minutes until softened
Add fresh spinach and cook for 1-2 minutes until wilted
In a bowl, beat eggs with salt and pepper
Pour eggs into the skillet and scramble until cooked through, about 3-4 minutes
Toast the whole wheat bread to desired crispness
Serve scramble on a plate with toast on the side and fresh blueberries