Scrambled Eggs with Mushrooms and Peppers
A quick and healthy breakfast dish featuring scrambled eggs with sautéed mushrooms and bell peppers.
- Prep Time: 5 mins
- Cook Time: 7 mins
- Total Time: 12 mins
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1/4 cup diced bell peppers (any color)
- 1/4 cup sliced mushrooms
- 1 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a non-stick pan over medium heat.
- Add diced bell peppers and sliced mushrooms. Sauté for 3-4 minutes until softened.
- Whisk eggs in a bowl with a pinch of salt and black pepper.
- Pour the eggs into the pan with the vegetables.
- Stir gently until eggs are fully cooked, about 2-3 minutes.
- Serve immediately.
Notes
- Use fresh vegetables for the best flavor.
- Adjust seasoning to your preference.
- For extra richness, add a splash of milk to the eggs before whisking.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 370mg