Vegetable Scramble with Spinach and Mushrooms
and roasted sweet potatoes
Nothing beats a quick and easy dinner of scrambled eggs that are loaded with vegetables. Finish out this meal with plenty of salsa and slices of avocado.
Ingredients
- Garlic - 2 cloves , chopped
- Mushrooms, any type - 8 oz , sliced (look for pre-sliced to save time)
- Eggs - 10
- Salt - 3/4 tsp
- Black pepper - 1/4 tsp
- Avocados - 1 , sliced
- Oil, olive - 2 Tbsp + 2 Tbsp
- Baby spinach - 8 oz
- Salsa, any type - for serving
- Sweet potatoes - 1 1/2 lbs , wedges
- Oil, cooking - 2 Tbsp
- Chili powder - 2 tsp
Prep
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Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 3 days ahead)
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Eggs - Whisk eggs with salt and black pepper.
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Avocados - Slice.
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Make
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Heat oven to 400F / 204C degrees.
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Spread sweet potatoes out on a sheet pan. Toss with cooking oil, chili powder, and some salt and pepper.
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Transfer the sweet potatoes to the oven and bake, shaking the pan a few times while they cook, until tender, ~30 minutes.
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While the sweet potatoes roast, heat a large nonstick pan or wok over medium heat. Add the first portion of olive oil. To heated oil, add mushrooms and cook, stirring occasionally, until the mushrooms are deep golden brown and tender, 5 to 6 minutes. Season them with some salt. Add the baby spinach and garlic and cook until the spinach is wilted and all of the liquid is cooked off (you can cover the pan with a lid to help speed this along). Set the mushrooms and spinach aside.
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Return the pan to the heat and add the second portion of olive oil. To the heated oil, add the eggs and cook, stirring gently with a spatula to scramble the eggs. Continue cooking until the eggs are cooked to your liking.
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Gently stir the mushrooms and spinach into the eggs. Taste and season with some more salt and pepper if needed.
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Serve the eggs with salsa and avocados on top and sweet potatoes on the side. Enjoy!
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