It is said that breakfast is the most important meal of the day. Yet, that's often one of the most difficult times to take a few minutes to nourish yourself! This breakfast scramble can be cooked in under 10 minutes and is quick to eat. Ingredients can be prepped ahead to save time.
I often fix this just for myself, though if my husband is home he enjoys it as well. It works well to just double the ingredients and cook for two. It doesn't work as well to cook for six people as the eggs take longer to cook and the spinach goes too soft and the color leaches out into the eggs.
Dave and I have been participating in a health program through his work that gives us support on making healthy changes to our activity and food. One of the challenges is to eat a high protein breakfast each day. This recipe supplies around 15 grams of protein and 260 calories. Add a piece of whole wheat toast and you're above 20 grams of protein. Add 1/2 an oz of shredded cheese on top and even better if you're not counting calories! You can do more than that in a protein shake, but I really really love to chew my breakfast!
Don't forget, you don't have to limit this only to breakfast! It's a tasty lunch or dinner as well.
Healthy Breakfast Scramble
2 eggs, beaten with about a teaspoon of water and salt and pepper
2 baby portabella mushrooms, sliced
1 handful of fresh baby spinach
2 tsp. olive oil
1 fresh tomato, sliced or diced
In a small frying pan, over medium heat, saute the mushrooms in olive oil until they are lightly browned. Add spinach and stir gently as it warms and goes limp, about 1 minute.... maybe 2 at most. Add eggs and stir gently until they are set. Remove from heat.
Slide your breakfast scramble onto your favorite plate and top with diced tomato. Sprinkle with a tad of salt if desired.