Spinach, Tomato, Mushroom and Egg Scramble with Toast

Ingredients

• Spinach1/2 cup (15 g)
• Tomato1/2 count (65 g)
• Egg2 count (110 g)
• Oil1 teaspoon (5 ml)
• Sliced Bread1 slice (40 g)
• 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 and tomato.

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

   You can toast the bread in a toaster or pan if desired. Serve with the egg scramble.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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