Ingredients
Method
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and red onion and sauté, stirring occasionally, until the mushrooms are golden brown.
- Add the minced garlic to the skillet and season with a pinch of salt and pepper. Continue to sauté for 1 minute.
- Toss in the spinach and cook for 1–2 minutes, or until wilted. Move the vegetables to the back of the pan and reduce the heat to medium-low.
- Add the remaining tablespoon of butter to the skillet and allow it to melt. Pour in the whisked eggs and season with a pinch of salt. Stir slowly and continuously, cooking until the eggs are scrambled and cooked through.
- Once the eggs are cooked, gently toss them with the sautéed vegetables. Taste and adjust seasoning with more salt and pepper if desired.
- Serve the scrambled eggs warm with sliced avocado on the side and a sprinkle of fresh herbs.
Nutrition
Notes
This quick scramble is a great way to get your veggies and protein in one meal. The addition of avocado and fresh herbs adds a refreshing touch that makes it perfect for breakfast or brunch.