By Vigneshwaran S
Crack the eggs into a bowl, whisk them until fully beaten. Season with a pinch of salt and pepper.
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are lightly browned and tender.
Add the baby spinach to the mushrooms in the pan and cook for an additional 1-2 minutes until the spinach is wilted.
Lower the heat to medium-low, and pour the beaten eggs into the pan, stirring gently to scramble. Cook for 2-3 minutes until the eggs are just set but still creamy.
Sprinkle the crumbled feta cheese over the eggs and cook for another minute until the cheese is slightly melted.
While the eggs are cooking, toast the slice of whole-grain bread.
Serve the scrambled eggs with feta on a plate alongside the whole-grain toast.
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By Vigneshwaran S
This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features large eggs, baby spinach, mushrooms and other delicious ingredients. Contains 320 calories total.
Crack the eggs into a bowl, whisk them until fully beaten. Season with a pinch of salt and pepper.
Heat 1 tsp of olive oil in a non-stick frying pan over medium heat.
Add the sliced mushrooms to the pan and sauté for 3-4 minutes until they are lightly browned and tender.
Add the baby spinach to the mushrooms in the pan and cook for an additional 1-2 minutes until the spinach is wilted.
Lower the heat to medium-low, and pour the beaten eggs into the pan, stirring gently to scramble. Cook for 2-3 minutes until the eggs are just set but still creamy.
Sprinkle the crumbled feta cheese over the eggs and cook for another minute until the cheese is slightly melted.
While the eggs are cooking, toast the slice of whole-grain bread.
Serve the scrambled eggs with feta on a plate alongside the whole-grain toast.
Calories per Serving: 320
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