- 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
- 1/2 cup sliced baby bella mushrooms
- 1/2 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
- Beat eggs, milk, and a pinch of salt together in a bowl.
- 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.
- 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.
08/10/2019
recipepes.com
florentine eggs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
