Quick Egg, Mushroom & Spinach Toast

Ingredients

• 2 slice Bread slices (white, whole‑grain or gluten‑free; toasted)
• 2 pcs Large eggs (room temperature)
• 0.25 cup Milk (whole or 2% milk)
• 0.25 cup Onion (finely diced)
• 0.25 cup Mushrooms (sliced; any variety)
• 0.5 cup Fresh spinach leaves (roughly chopped)
• 1 tablespoon Butter (for sautéing and toasting)
• to taste pinch Salt
• to taste pinch Black pepper
• 0.25 teaspoon Paprika (optional, for color and mild flavor)
• 1 tablespoon Fresh chives (chopped, for garnish)

Instructions

1. Prep vegetables

   Finely dice the onion, slice the mushrooms, and roughly chop the spinach leaves on a cutting board.

   Time: PT5M

2. Beat eggs with seasoning

   Crack the eggs into a mixing bowl, add the milk, a pinch of salt, pepper, and paprika. Whisk (or use a hand blender) until the mixture is light and slightly frothy.

   Time: PT3M

3. Toast the bread

   Heat a small amount of butter in the skillet over medium heat. Place the bread slices in the pan and toast each side until golden brown and crisp.

   Time: PT4M

   Temperature: medium heat

4. Sauté vegetables

   In the same skillet, add a little more butter if needed. Sauté the onion until translucent (about 2 minutes), then add the mushrooms and cook until softened (another 2 minutes). Finally, stir in the spinach and cook until wilted (about 1 minute).

   Time: PT5M

   Temperature: medium heat

5. Cook the eggs

   Pour the beaten egg mixture over the sautéed vegetables. Let it sit for 10 seconds, then gently stir with a spatula, pulling the edges toward the center. Cook on medium‑low heat until the eggs are soft, creamy, and still slightly runny.

   Time: PT4M

   Temperature: medium‑low heat

6. Assemble and serve

   Place the toasted bread on a plate, spoon the creamy egg‑vegetable mixture on top, and sprinkle chopped chives over the surface. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

18 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g