Microwave Egg & Veggie Breakfast Bowl

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  • Ingredients
    1 EGG
    1 tbsp. water
    2 tbsp. thinly sliced baby spinach
    2 tbsp. chopped mushrooms
    2 tbsp. shredded mozzarella cheese
    2 grape or cherry tomatoes, sliced

    Yields: 1 serving

  • Nutritional Information

    Per Serving

    Excellent Source: Choline

    Good Source: Protein, Vitamin A and Vitamin D

    Calories: 102

    Total Fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 190 mg
    Sodium: 122 mg
    Carbohydrates: 2 g
    Dietary Fiber: 1 g
    Protein: 9 g
    Vitamin A: 792.4 IU
    Vitamin D: 42.7 IU
    Folate: 30.8 mcg
    Calcium: 86.6 mg
    Iron: 1.1 mg
    Choline: 130.3 mg

Directions

  1. COAT 8-oz. ramekin or custard cup with cooking spray. ADD egg, water, spinach and mushrooms; BEAT with fork until blended.

  2. MICROWAVE on HIGH 30 seconds; stir. MICROWAVE until egg is almost set, 30 to 45 seconds longer.

  3. TOP with cheese and tomatoes. SERVE immediately.

Insider Info

Crunched for time? Try this quick 5-minute microwave Italian-inspired eggs Florentine. Protein-packed eggs and garden-fresh flavor in a bowl!

Don’t overcook.  Scrambled eggs will continue to cook and firm up after removed from microwave.

Microwave ovens vary. Cook time may need to be adjusted.