Scrambled Eggs Tomatoes and Spinach
Scrambled Eggs Tomatoes and Spinach recipe for breakfast. Healthy fluffy scrambled eggs in a pan on the stove top, with vegetables on toast.
- Prep Time: 15 min
- Cook Time: 8 min
- Total Time: 23 min
- Yield: 2
- Category: Meals, supper or lunch, dinner
- Method: Stove top No Bake
Ingredients
Scale
- 4 eggs
- 4 tablespoons of water or milk or cream
- 4 teaspoons of soft butter or ghee. (ghee does not burn)
- 4 button mushrooms, sliced
- 1 onion, chopped
- 1 red tomato, pips taken out and chopped in pieces, (so not to be to watery in the eggs)
- 1 cup of baby spinach leaves
- salt and pepper
Instructions
- In a large bowl break open the eggs, in the bowl.
- Add the 4 tablespoons of water (you can use milk or cream) it depends on what you prefer. But water makes fluffier eggs. Also add the salt and pepper. Mix well with a fork.
- Clean and cut and chop the vegetables, mushrooms, and tomato and onion. Wash the spinach leaves.
- In a warm pan with a little butter or ghee, sauté the onion, mushrooms and the spinach until tender. Then add your 4 teaspoons butter or ghee and the egg mix. Mix this mixture together well.
- Let the eggs cook on medium heat. Adding the tomato to the mix. Then using a egg lifter or spatula, gently mix them. The uncooked eggs should cook this way. Only cook the scrambled eggs until all the whites and egg yolk mix is just cooked.
- Toast your piece of bread to go with the breakfast and boil the kettle for a hot coffee.
- Place the scramble eggs and veggies on the plate, with the toast and serve with your favorite hot drink.
- Makes a healthy and filling breakfast or brunch. As well as a meal for lunch or dinner.
Notes
- you may add mushroom with onion
- use bacon and tomato
- cooked mince or ground meats
- other vegetables that are vesatile
Find it online: https://www.fillmyrecipebook.com/10-easy-edible-egg-recipes/