By Maisie St.+James
In a bowl, beat the 2 large eggs with a pinch of salt and pepper until well combined. Set aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the grated ginger and sliced shiitake mushrooms to the skillet. Sauté for 2-3 minutes until the mushrooms are tender.
Add the baby spinach to the skillet and cook for an additional 1-2 minutes until the spinach is wilted.
Pour the beaten eggs into the skillet, stirring gently with a spatula to scramble them with the spinach and mushrooms.
Once the eggs are cooked through but still soft, remove the skillet from the heat.
Top the scramble with sliced avocado and sprinkle with the sliced scallion. Adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with extra scallion slices if desired.
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By Maisie St.+James
This Breakfast Asian Vegetarian recipe is ready in 15 minutes and features large eggs, avocado, sliced, baby spinach and other delicious ingredients. Contains 300 calories total.
In a bowl, beat the 2 large eggs with a pinch of salt and pepper until well combined. Set aside.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat.
Add the grated ginger and sliced shiitake mushrooms to the skillet. Sauté for 2-3 minutes until the mushrooms are tender.
Add the baby spinach to the skillet and cook for an additional 1-2 minutes until the spinach is wilted.
Pour the beaten eggs into the skillet, stirring gently with a spatula to scramble them with the spinach and mushrooms.
Once the eggs are cooked through but still soft, remove the skillet from the heat.
Top the scramble with sliced avocado and sprinkle with the sliced scallion. Adjust seasoning with more salt and pepper if needed.
Serve immediately, garnished with extra scallion slices if desired.
Calories per Serving: 300
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