By Maisie St.+James
In a medium bowl, whisk together the eggs with a pinch of salt and pepper until well combined. Set aside.
Heat olive oil in a medium non-stick skillet over medium heat.
Add the grated ginger and sliced shiitake mushrooms to the skillet. Sauté for about 3-4 minutes until the mushrooms are browned and tender.
Add the baby spinach and sliced scallion to the skillet. Cook, stirring frequently, until the spinach is wilted, about 1-2 minutes.
Reduce heat to low and add the whisked eggs to the skillet. Stir gently to scramble, combining all the ingredients until the eggs are just set, about 2-3 minutes. Ensure not to overcook the eggs.
Remove the skillet from heat and gently fold in the sliced avocado.
Transfer the scramble to a plate, garnish with additional scallion if desired, and serve immediately.
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By Maisie St.+James
This Breakfast Asian-Inspired Vegetarian recipe is ready in 15 minutes and features large eggs, avocado, baby spinach and other delicious ingredients. Contains 280 calories total.
In a medium bowl, whisk together the eggs with a pinch of salt and pepper until well combined. Set aside.
Heat olive oil in a medium non-stick skillet over medium heat.
Add the grated ginger and sliced shiitake mushrooms to the skillet. Sauté for about 3-4 minutes until the mushrooms are browned and tender.
Add the baby spinach and sliced scallion to the skillet. Cook, stirring frequently, until the spinach is wilted, about 1-2 minutes.
Reduce heat to low and add the whisked eggs to the skillet. Stir gently to scramble, combining all the ingredients until the eggs are just set, about 2-3 minutes. Ensure not to overcook the eggs.
Remove the skillet from heat and gently fold in the sliced avocado.
Transfer the scramble to a plate, garnish with additional scallion if desired, and serve immediately.
Calories per Serving: 280
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