Spinach, Mushroom and Egg Scramble with Tomato

Ingredients

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

Instructions

1. 1

   Step 1

   Heat a pan with the oil over medium heat.

2. 2

   Step 2

   Cut the spinach into pieces and slice the mushrooms.

3. 3

   Step 3

   Once heated, add the veggies 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. Add the veggies and mix well. Turn off.

7. 7

   Step 7

   Slice the tomatoes if desired and add to the pan. Mix well. You can use cherry tomatoes.

8. 8

   Step 8

   Serve on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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