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Plate of scrambled eggs with mushrooms, spinach, tomato, and peas, served with toast and grated cheese

Veggie Mushroom Scramble Recipe

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Prep Time 8 minutes
Cook Time 8 minutes
Servings 1
Calories 220 kcal

Ingredients
  

  • 2–3 eggs
  • 4–5 button mushrooms sliced
  • 1/4 bell pepper diced
  • 1 handful fresh spinach or zucchini
  • 1 teaspoon olive oil or butter
  • Salt pepper to taste
  • Optional: 1 tablespoon shredded cheese or green onion

Instructions
 

  • Crack the eggs into a bowl, season with salt and pepper, then whisk with a fork.
  • Heat the oil in a pan over medium heat.
  • Add the mushrooms and sauté for 3 to 4 minutes, until they release their liquid and start to brown.
  • Add the bell pepper and spinach, then cook for another 1 to 2 minutes.
  • Pour the whisked eggs over the vegetables.
  • Over lower heat, stir continuously until you get a creamy scramble.
  • If you'd like, finish with a little cheese or green onion.
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