Scrambled Eggs with Veggies
Serves 25 mins prep10 mins cook
Scrambled Eggs with Spinach, mushrooms and onions are a fluffy and light addition to any breakfast. These veggie scrambled eggs are easy to make and easily customizable.
0 servings
What you need
tbsp unsalted butter
tbsp milk
tsp creole seasoning
tsp black pepper
cup fresh mushrooms, chopped
cup dried onion, about ½ a medium-sized onion
cup fresh spinach
Instructions
-1 Melt butter in a nonstick skillet over medium-high heat. -1 Add the onion and mushrooms to the butter, and season with a pinch of salt. -1 Cook until the onion and mushrooms are soft, about 3-4 minutes. You can substitute these veggies for something else if you'd like. We've added a LOT of different veggies into our eggs in the past. -1 Toss in the fresh spinach and let it wilt, stirring occasionally, about 2-3 minutes. -1 While vegetables cook down, crack the eggs in a bowl and whisk together with the milk, Creole seasoning and black pepper. -1 When the vegetables are soft, pour in the eggs and immediately turn down the heat to low. -1 Cook until eggs are light and fluffy. -1 Serve warm, and enjoy!View original recipe
