🍳🥑 Healthy Veggie Breakfast Plate 🌿✨
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This wholesome breakfast plate features fluffy scrambled eggs, creamy avocado, sautéed spinach, garlicky mushrooms on toast, and a perfectly charred tomato for a nutritious and satisfying start to the day.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
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
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬:
Toast the sourdough slices until golden and crisp.
Heat half the olive oil in a skillet over medium-high heat. Sauté the mushrooms for 6–8 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 2–3 minutes until lightly charred.
Heat the remaining olive oil and quickly sauté 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, sautéed 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
