Irresistible Mushroom Spinach Scrambled Eggs
A delicious and hearty breakfast featuring creamy scrambled eggs mixed with earthy mushrooms and vibrant spinach.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1/2 cup mushrooms, sliced
- 1 cup fresh spinach
- 2 tablespoons milk or cream
- 1 tablespoon butter or olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
Instructions
- Heat a non-stick skillet over medium heat. Add the butter or olive oil and let it melt.
- Add the sliced mushrooms and cook for about 3-4 minutes until they turn golden brown and soften.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add the fresh spinach and sauté for another minute until it wilts.
- Lower the heat to medium-low. In a bowl, whisk the eggs with milk, salt, and pepper until well combined.
- Pour the eggs into the pan and stir gently for 2-3 minutes until just set and creamy.
- If using cheese, sprinkle over the eggs at the final minute, stirring until it melts.
- Remove from heat while eggs are still slightly soft and serve immediately.
Notes
For extra fluffiness, whisk a splash of water or vinegar into the eggs before cooking. These scrambled eggs are best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 240mg
Find it online: https://us.recipesfood.org/mushroom-spinach-scrambled-eggs/
