Total Time
17mins
Prep 10 mins
Cook 7 mins

A quick breakfast or double for a brunch.

Ingredients Nutrition

Directions

  1. Melt butter in a skillet or omelet pan until frothy.
  2. Add the sliced mushrooms and sauté for about 1 to 2 minutes.
  3. Toss in the spinach.
  4. It should wilt in about 1 minute.
  5. Add the chopped tomato and sauté quickly to simmer away any juices.
  6. You don't want it to weep into the eggs.
  7. Add the eggs and salt and pepper.
  8. Keep the eggs moving by shaking and swirling the pan.
  9. When they are about halfway firm, add the shredded cheese.
  10. Continue cooking until done.

Reviews

(1)
Most Helpful

I'm not sure who Heff is, but DH & I were both very happy with this recipe. DD wasn't thrilled ("too many veggies"); I think it is safe to say that this is a dish that will appeal more to adult palates. We enjoyed the combination of the fresh vegetables, eggs & cheese. The dish didn't haven't a lot of eye appeal, but the taste was very good. Other vegetables like asparagus would add in well. Next time I might use a little garlic. If you don't do vegetarian meals, a bit of bacon crumbled into the mixture would be very tasty. Thanks, Dancer. And by the way, who IS Heff?

Judy from Hawaii July 07, 2004

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