Mushroom and Egg Scramble with Spinach, Tomato and Avocado

Ingredients

• Spinach1/2 cup (15 g)
• Tomato1/2 count (65 g)
• Egg2 count (110 g)
• Oil1 teaspoon (5 ml)
• Mushrooms1/2 cup (35 g)
• Avocado1/4 count (60 g)

Instructions

1. 1

   Step 1

   Heat a pan with the oil over medium heat.

2. 2

   Step 2

   Slice the mushrooms.

3. 3

   Step 3

   Once heated, add the mushrooms and stir-fry for 2-3 minutes until softened. Salt and pepper. Remove and set aside.

4. 4

   Step 4

   Use the same pan for the scrambled eggs.

5. 5

   Step 5

   While heating, beat the eggs in a bowl and salt and pepper to taste.

6. 6

   Step 6

   Once heated, let set over medium-low heat and then scramble until cooked as desired.

7. 7

   Step 7

   Add the mushrooms, spinach and sliced tomato. Mix well.

8. 8

   Step 8

   Serve with the avocado cut into wedges.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom and Egg Scramble with Spinach, Tomato and Avocado can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.