Description
This Mushroom-Spinach Scrambled Eggs recipe is a quick and nutritious breakfast option featuring fluffy eggs cooked with sautéed mushrooms and fresh spinach. Enhanced with a touch of cheese, it offers a savory start to your day, packed with protein and vegetables.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 2 tablespoons milk or cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1 cup mushrooms, sliced
- 1 cup fresh spinach, roughly chopped
Cooking Fat and Optional Topping
- 1 tablespoon olive oil or butter
- 1/4 cup shredded cheddar or feta cheese (optional)
Instructions
- Prepare the egg mixture: In a bowl, whisk the eggs with the milk, salt, and black pepper until the mixture is smooth and well combined.
- Sauté mushrooms: Heat olive oil or butter in a nonstick skillet over medium heat. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they soften and turn lightly browned.
- Cook spinach: Add the chopped spinach to the skillet with mushrooms and cook for 30 to 60 seconds until the spinach wilts, stirring gently.
- Cook the eggs: Reduce heat to medium-low and pour the egg mixture evenly into the skillet. Let the eggs set slightly without stirring for a few seconds, then gently stir with a spatula, pushing eggs from the edges toward the center. Continue cooking and stirring occasionally until eggs are softly set and just cooked through.
- Finish and serve: Remove the skillet from heat. Sprinkle the optional cheese on top if using, then serve immediately while warm.
Notes
- For extra flavor, add a pinch of garlic powder or crushed red pepper flakes to the egg mixture.
- These scrambled eggs pair well with toast or avocado slices for a complete breakfast.
