Scrambled Eggs with Veggies
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.
Servings 2 servings
Calories 237kcal
Ingredients
- 1 tablespoon unsalted butter
- 4 eggs
- 1 tablespoon milk
- ½ teaspoon Tony Chachere's Salt-Free Creole Seasoning
- ¼ teaspoon black pepper
- ½ cup chopped mushrooms chopped
- ½ cup diced onion about ½ a medium-sized onion
- 1 cup fresh spinach
- A pinch of kosher salt
Instructions
- Melt butter in a nonstick skillet over medium-high heat.
- Add the onion and mushrooms to the butter, and season with a pinch of salt.
- 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.
- Toss in the fresh spinach and let it wilt, stirring occasionally, about 2-3 minutes.
- While vegetables cook down, crack the eggs in a bowl and whisk together with the milk, Creole seasoning and black pepper.
- When the vegetables are soft, pour in the eggs and immediately turn down the heat to low.
- Cook until eggs are light and fluffy.
- Serve warm, and enjoy!
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 10g | Protein: 15g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 387mg | Sodium: 431mg | Fiber: 2g | Sugar: 4g
