Vegetable Scrambled Eggs

Vegetable scrambled eggs are a delicious and healthy way to start your day. This quick and easy dish is also a great way to use up any leftover veggies!

Course Breakfast, Dinner

Cuisine International

Prep Time 10

Cook Time 15

Servings

Calories 192kcal

Author Neil

Equipment

Ingredients

Low calorie cooking oil spray
4 large eggs
60 ml skimmed milk
½ red pepper diced
50 g button mushrooms sliced
4 spring onions sliced thinly
150 g baby spinach
1 small tomato deseeded and chopped
Freshly ground salt and pepper

Metric - US Customary

Instructions

Beat the eggs together in a small bowl then stir in the milk.
Spray a non-stick frying pan with the cooking oil spray. Turn the heat on high, then down to medium when the pan begins to smoke.
Add the pepper and mushrooms first to the pan. Sauté for about 3-4 minutes until soft, then add the spring onions stirring for about 1 minute then add the spinach and cook until wilted for about a further 3-4 minutes.
Pour the egg mixture into the pan and cook and stir combining the vegetables until the eggs are nearly set for about 2-3 minutes then stir in the tomato and cook, stirring until the eggs are cooked.
Serve over wholemeal toast.

Notes

Nutrition label does not include slices of toast.

Nutrition