π³π₯ Healthy Veggie Breakfast Plate πΏβ¨
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This wholesome breakfast plate features fluffy scrambled eggs, creamy avocado, sauteΜed spinach, garlicky mushrooms on toast, and a perfectly charred tomato for a nutritious and satisfying start to the day.
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4 large eggs
2 tbsp milk
1 tbsp butter
1 ripe avocado, sliced
2 cups baby spinach
8 oz (225 g) cremini mushrooms, sliced
2 slices artisan sourdough bread
1 medium tomato, halved
2 garlic cloves, minced
1 tbsp extra virgin olive oil
1 tsp fresh parsley, chopped
Salt, to taste
Freshly cracked black pepper, to taste
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Toast the sourdough slices until golden and crisp.
Heat half the olive oil in a skillet over medium-high heat. SauteΜ the mushrooms for 6β8 minutes until golden. Add the garlic during the last minute, season with salt and pepper, then spoon the mushrooms over the toast and garnish with parsley.
In the same skillet, cook the tomato halves cut-side down for 2β3 minutes until lightly charred.
Heat the remaining olive oil and quickly sauteΜ the spinach until just wilted. Season lightly with salt and pepper.
Whisk the eggs with the milk, salt, and pepper. Melt the butter in a nonstick skillet over low heat and gently scramble the eggs until soft and creamy.
Slice the avocado.
Arrange the scrambled eggs, avocado, sauteΜed spinach, charred tomato, and mushroom toast on a serving plate.
Finish with a little cracked black pepper and serve immediately.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 510 per serving
Servings: 2
