Description
A delicious and nutritious veggie scramble combined with toasted sourdough, perfect for breakfast or brunch.
Ingredients
Scale
- 2–3 eggs
- 1/4 cup mushrooms, sliced
- 1/4 cup bell pepper, diced
- 1/4 cup spinach or baby greens
- 1 tsp olive oil or butter
- Salt & black pepper to taste
- 1 slice sourdough bread, toasted
Instructions
- Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and diced bell pepper. Sauté until they are soft, about 3–4 minutes.
- Toss in the spinach or baby greens and stir until they wilt.
- Crack the eggs into the pan and gently scramble them with the veggies. Cook until the eggs are set to your liking.
- Meanwhile, toast a slice of sourdough bread until it is golden brown.
- Season the scramble with salt and black pepper to taste. Plate the veggie scramble with your toast and serve hot.
Notes
Use any leftover vegetables for variety. For creaminess, add a splash of milk or cream to the eggs.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 240mg
Keywords: breakfast, veggie scramble, sourdough, healthy meal, brunch