Scrambled Eggs Tomatoes and Spinach recipe for breakfast. Healthy fluffy scrambled eggs in a pan on the stove top, with vegetables on toast.
Author:FillMyRecipeBook
Prep Time:15 min
Cook Time:8 min
Total Time:23 min
Yield:2
Category:Meals, supper or lunch, dinner
Method:Stove top No Bake
Ingredients
4 eggs
4 tablespoons of water or milk or cream
4 teaspoons of soft butter or ghee. (ghee does not burn)
4 button mushrooms, sliced
1 onion, chopped
1 red tomato, pips taken out and chopped in pieces, (so not to be to watery in the eggs)
1 cup of baby spinach leaves
salt and pepper
Instructions
In a large bowl break open the eggs, in the bowl.
Add the 4 tablespoons of water (you can use milk or cream) it depends on what you prefer. But water makes fluffier eggs. Also add the salt and pepper. Mix well with a fork.
Clean and cut and chop the vegetables, mushrooms, and tomato and onion. Wash the spinach leaves.
In a warm pan with a little butter or ghee, sauté the onion, mushrooms and the spinach until tender. Then add your 4 teaspoons butter or ghee and the egg mix. Mix this mixture together well.
Let the eggs cook on medium heat. Adding the tomato to the mix. Then using a egg lifter or spatula, gently mix them. The uncooked eggs should cook this way. Only cook the scrambled eggs until all the whites and egg yolk mix is just cooked.
Toast your piece of bread to go with the breakfast and boil the kettle for a hot coffee.
Place the scramble eggs and veggies on the plate, with the toast and serve with your favorite hot drink.
Makes a healthy and filling breakfast or brunch. As well as a meal for lunch or dinner.