By Maisie St.+James
In a bowl, beat the eggs lightly and season with a pinch of salt and pepper. Set aside.
Heat 1 teaspoon of olive oil in a non-stick frying pan over medium heat.
Add the grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the pan. Cook for about 3-4 minutes, stirring occasionally until they are softened.
Add the baby spinach to the mushrooms and cook for another 2 minutes until the spinach is wilted.
Pour the beaten eggs into the pan. Allow them to set slightly around the edges, then gently stir with a spatula to scramble.
Continue to gently fold and cook the eggs until they are just set but still a bit creamy, about 3-4 minutes.
Remove the pan from the heat. Serve the scramble topped with sliced avocado and sliced scallions.
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By Maisie St.+James
This Breakfast Asian Vegetarian recipe is ready in 20 minutes and features large eggs, avocado, baby spinach and other delicious ingredients. Contains 320 calories total.
In a bowl, beat the eggs lightly and season with a pinch of salt and pepper. Set aside.
Heat 1 teaspoon of olive oil in a non-stick frying pan over medium heat.
Add the grated ginger to the pan and sauté for about 30 seconds until fragrant.
Add the sliced shiitake mushrooms to the pan. Cook for about 3-4 minutes, stirring occasionally until they are softened.
Add the baby spinach to the mushrooms and cook for another 2 minutes until the spinach is wilted.
Pour the beaten eggs into the pan. Allow them to set slightly around the edges, then gently stir with a spatula to scramble.
Continue to gently fold and cook the eggs until they are just set but still a bit creamy, about 3-4 minutes.
Remove the pan from the heat. Serve the scramble topped with sliced avocado and sliced scallions.
Calories per Serving: 320
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