Description
A quick and nutritious Mushroom-Spinach Scrambled Eggs recipe combining fresh spinach and savory mushrooms with creamy scrambled eggs. Perfect for a wholesome and satisfying breakfast that’s easy to prepare on the stovetop.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons milk or cream
- ¼ teaspoon salt
- â…› teaspoon black pepper
Vegetables
- 1 cup fresh spinach, roughly chopped
- ½ cup mushrooms, sliced (such as cremini or button)
Cooking Fats & Cheese
- 1 tablespoon butter or olive oil
- 2 tablespoons shredded cheese (optional, such as feta or cheddar)
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and fully combined, ensuring an even texture for cooking.
- Sauté Mushrooms: Heat the butter or olive oil in a nonstick skillet over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until they are browned and tender, enhancing their flavors.
- Add Spinach: Incorporate the roughly chopped spinach into the skillet with the mushrooms. Cook for another 1 to 2 minutes until the spinach wilts, melding the flavors and softening the greens.
- Cook Eggs: Reduce the heat to low and pour the whisked egg mixture over the vegetables in the skillet. Allow the eggs to set undisturbed for a few seconds, then gently stir with a spatula, scraping from the edges towards the center. Continue stirring occasionally until the eggs are just set but still creamy.
- Add Cheese and Serve: Remove the skillet from heat and, if desired, sprinkle shredded cheese over the eggs. Let the residual heat melt the cheese slightly. Serve the scrambled eggs warm for a delicious breakfast.
Notes
- For extra flavor, sauté minced garlic or chopped green onions along with the mushrooms.
- Pair with toast or avocado slices to create a complete and balanced breakfast.
