Breakfast Recipe

Scrambled Eggs with Sautéed Mushrooms, Tomatoes & Spinach

Scrambled Eggs & Sautéed Mushrooms

Scrambled Eggs is one of my all time favourite ways to cook eggs. They are light and fluffy and super easy to make. I guarantee you will love the addition of sautéed mushrooms, tomatoes & spinach. Great for breakfast, lunch or dinner it is such an all round delicious meal!

(serves 2)

6 eggs
2 T olive oil
8 mushrooms sliced
8 cherry tomatoes
1 T chopped parsley
2 cups baby spinach

Heat a pan to medium heat and add mushrooms and cherry tomatoes. You can sprinkle with a little bit of coconut amino sauce or tamari if you have any. This adds extra flavour. Once mushrooms & tomatoes are nearly cooked, add spinach for a minute to wilt then remove from pan onto plates.

Whisk eggs in a bowl. Add to the pan that the mushrooms were cooked in with some olive oil. Add the eggs and stir with a spatula. When eggs are nearly cooked, sprinkle with some chopped parsley and mix through.  Serve on top of sautéed mushrooms.

Be Well


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