Name: Scrambled Egg & Mixed Veggie Skillet with Toast
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 2 medium carrots; 0.34 kg cremini mushrooms; 12 eggs; 1 ½ small bunches green onions (scallions); 1 ½ red bell peppers; 6 slices whole grain bread; black pepper; butter, unsalted; salt

Scrambled Egg & Mixed Veggie Skillet with ToastScrambled Egg & Mixed Veggie Skillet with Toast — a 25-minute breakfast recipe with 10 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

2 medium carrots

0.34 kg cremini mushrooms

12 eggs

1 ½ small bunches green onions (scallions)

1 ½ red bell peppers

6 slices whole grain bread

black pepper

butter, unsalted

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Thinly slice mushrooms. Seed and thinly slice bell peppers; place both in a medium bowl.

Peel and grate carrots; add to the bowl.

Preheat a large skillet over medium-high heat.

Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces.

Once the skillet is hot, add butter and swirl to coat the bottom.

Add veggies and cook, stirring occasionally, until they start to soften, 5-6 minutes. Add spinach in handfuls and continue to cook until spinach is wilted. Transfer veggies to a plate and cover with foil.

Meanwhile, in a large bowl, whisk together the eggs, salt, and pepper.

Return skillet to the heat, add butter, and swirl to coat the bottom.

Pour the egg mixture into the skillet. Scramble the eggs using a combination of stirring and flipping, making sure to bring in all the mixture from the edges of the pan. Cook until the eggs are no longer runny.

Toast bread if desired and spread with butter.

To serve, divide toast, scrambled eggs, and veggies between plates. Enjoy!

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