Description
A quick and nourishing breakfast of fluffy scrambled eggs with earthy mushrooms and tender spinach, ready in 10 minutes.
Ingredients
Scale
4 large eggs
1 cup fresh mushrooms, sliced
2 cups fresh spinach
1 tbsp butter or olive oil
Salt and black pepper to taste
1/4 cup shredded cheese (optional)
Instructions
- Heat butter in a non-stick skillet over medium heat. Add sliced mushrooms and cook for 3 minutes until golde
- Toss in fresh spinach and stir for 1 minute until wilted. Remove veggies from the pa
- In a bowl, beat eggs with salt and pepper
- Pour eggs into the same hot pan. Stir gently with a spatula and cook for 2 minutes until soft curds form
- Return mushrooms and spinach to the pan. Fold them into the eggs and cook for 30 seconds. Serve immediately
Notes
Don't overcook the eggs; remove from heat while still slightly soft as they continue cooking.
Use high heat for mushrooms to brown nicely.
Dry spinach well to avoid watery eggs.
Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of milk.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 380 mg
Keywords: scrambled eggs, mushrooms, spinach, quick breakfast, 10-minute recipe