Florentine Eggs recipe

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Ingredients

6 large eggs
1 tablespoon milk
salt and ground black pepper to taste
3 tablespoons olive oil
1 tablespoon sliced onion, or to taste
1 clove garlic, minced
½ cup sliced baby bella mushrooms
½ cup fresh spinach, or to taste
4 cherry tomatoes, sliced
2 tablespoons shredded mozzarella cheese, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Nutrition Info

455.2 calories
carbohydrate: 5.5 g
cholesterol: 567.5 mg
fat: 38.1 g
fiber: 0.9 g
protein: 24.2 g
saturatedFat: 9.2 g
servingSize: -
sodium: 344.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat eggs, milk, and a pinch of salt together in a bowl.

  2. Heat olive oil in a skillet over medium heat, cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes, cook and stir until spinach is wilted, 3 to 5 minutes.

  3. Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture, cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

A wonderful way to spruce up eggs using spinach, mushrooms, tomatoes, and mozzarella cheese.

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