Description
A quick and easy recipe for Mushroom Spinach Scrambled Eggs, perfect for busy mornings. Ready in 10 minutes, this protein-packed breakfast is simple, nourishing, and endlessly customizable.
Ingredients
Scale
4 large eggs
2 cups fresh spinach
1 cup sliced mushrooms
1 tbsp butter or olive oil
To taste salt and pepper
1 clove garlic, minced (optional)
Instructions
- Heat butter in a non-stick skillet over medium heat. Add sliced mushrooms and cook for 2-3 minutes until golde
- Add fresh spinach and stir for 1 minute until wilted
- In a bowl, beat the eggs with salt and pepper
- Pour eggs over the vegetables in the skillet. Gently stir with a spatula
- Cook for another 1-2 minutes until softly set. Serve immediately
Notes
For dairy-free, use olive or avocado oil instead of butter.
Can substitute spinach with kale or arugula.
Add cheese like feta or parmesan for richness.
Leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat in microwave for 30 seconds or in a skillet over low heat with a splash of water.
Do not freeze this dish.
- Prep Time: 2 mins
- Cook Time: 8 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 370 mg
Keywords: mushroom, spinach, scrambled eggs, quick, breakfast