Veggie Scrambled Eggs with Whole Grain Toast
A nutritious breakfast scramble loaded with vegetables. Served with whole grain toast for a complete morning meal.
Prep Time
10 minutes
Cook Time
10 minutes
Servings
4 people
Difficulty
Easy
Breakfast
Ingredients
6 eggs
1/4 cup milk
1 bell pepper, diced
1/2 onion, diced
1 cup spinach, chopped
1/2 cup mushrooms, sliced
2 tbsp olive oil
1/4 cup cheddar cheese, shredded
Salt and pepper to taste
4 slices whole grain bread
Fresh chives for garnish
Instructions
1
1. Heat olive oil in a large non-stick pan over medium heat.
2
2. Add bell pepper, onion, and mushrooms. Sauté for 5 minutes until softened.
3
3. Add spinach and cook until wilted, about 1 minute.
4
4. In a bowl, whisk eggs with milk, salt, and pepper.
5
5. Pour eggs over vegetables. Gently scramble, stirring occasionally.
6
6. When eggs are almost set, add cheese and continue cooking until creamy.
7
7. Toast bread slices.
8
8. Serve scrambled eggs with toast, garnished with fresh chives.
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