Description
Easy 5-Minute Veggie Egg Toast that will brighten your mornings.
Ingredients
Scale
- 2 large eggs (use fresh eggs)
- 1/2 cup bell peppers (finely diced)
- 1/2 cup cherry tomatoes (halved)
- 1 cup spinach leaves (chopped)
- 2 tablespoons green onions (sliced thin)
- to taste salt
- to taste pepper
- 2 slices whole grain or sourdough bread (toasted until golden)
- 1 tablespoon butter or olive oil (lightly spread)
- 1/2 medium avocado (sliced)
- 1/4 cup feta or goat cheese (crumbled)
- 1 tablespoon fresh herbs (parsley, chives, or basil)
Instructions
- Warm a non-stick skillet over medium heat and drizzle with olive oil. Add bell peppers, cherry tomatoes, spinach, and green onions. Sauté until veggies soften, about 1–2 minutes.
- Crack eggs into a bowl, season with salt and pepper. Whisk vigorously until the mixture turns pale yellow and slightly frothy, about 30 seconds.
- Pour beaten eggs into the skillet and stir gently. Cook over medium-low heat until eggs are softly set, about 1–2 minutes. Remove from heat.
- While eggs cook, toast two slices of whole-grain or sourdough bread until golden brown, about 2–3 minutes. Spread with butter or drizzle olive oil.
- Spoon the warm veggie egg mixture evenly over each toast slice. Garnish with optional avocado, cheese, or fresh herbs. Serve immediately.
Notes
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 toast with veggie egg mixture
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 300 mg