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–+ servings

Mushroom Spinach Scrambled Eggs

A delightful and nutritious dish combining earthy mushrooms and fresh spinach with scrambled eggs, perfect for breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Eggs and Vegetables
  • 8 large eggs The star of the dish, providing protein and a creamy base.
  • 1 cup fresh spinach, chopped Adds vibrant color and essential vitamins.
  • 1 cup mushrooms, sliced Offers a rich, earthy flavor that complements the eggs.
  • 1/4 cup milk Helps create a fluffy texture in the scrambled eggs.
  • 1/2 teaspoon salt Enhances the overall flavor of the dish.
  • 1/4 teaspoon black pepper Adds a hint of spice to the mix.
  • 2 tablespoons butter Used for sautéing the vegetables and adds richness.
  • 1/4 cup shredded cheese (optional) For those who love a cheesy twist, this is a great addition.

Equipment

  • skillet

Method
 

  1. Wash and chop the fresh spinach, slice the mushrooms, and whisk the eggs with milk, salt, and pepper until frothy.
  2. Heat a large skillet over medium heat, add butter, and sauté the mushrooms for 3-4 minutes until tender.
  3. Add the chopped spinach to the skillet and cook for an additional 1-2 minutes until wilted.
  4. Pour the egg mixture into the skillet, let it sit for a few seconds, then gently stir with a spatula.
  5. Continue to cook the eggs, stirring occasionally, until just set but still slightly creamy. Add cheese if desired during the last minute.

Nutrition

Calories: 220kcalProtein: 14gSodium: 300mg

Notes

Use fresh ingredients for the best flavor and texture. Control the heat to avoid rubbery eggs.

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