I have a thing for quick and easy egg breakfasts. Ever since I learned I can make eggs in the microwave in under three minutes, I am constantly experimenting with different combinations and creations. This really means throwing whatever I have in the fridge into my morning eggs and seeing how things turn out. Quinoa, brown rice, veggies, cheese, potatoes, you name it, I'll gladly throw it in an egg mug. Last night we had some Greek inspired tostadas and this morning I had some leftover zucchini, tomatoes, mushrooms, and feta cheese - the perfect combo for my morning eggs. As expected, they turned out delicious and I will definitely be making them again.
Microwave Egg, Veggie, and Feta Bowl
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 1/4 cup mushrooms
- 1/4 cup zucchini, diced
- 1/4 cup tomatoes, diced
- 1 U egg
- 2 U egg whites
- 2 tbsp. reduced fat feta cheese
- 1/4 tsp. oregano
- Salt and pepper
- shopping_cartGet IngredientsinfoNEW!
Spray a bowl with cooking spray. Add the mushrooms, zucchini, and tomatoes. Microwave for 45-60 seconds until vegetables are tender. Drain any excess water.
Whisk in the egg, egg whites, salt, and pepper. Return to microwave for 1 minute. Stir and microwave for 30-60 seconds until eggs are set.
Top with feta cheese.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.