Description
These mushroom-spinach scrambled eggs are a quick, healthy, and protein-packed breakfast. Perfectly fluffy eggs are combined with sautéed mushrooms and spinach for a nutrient-rich start to your day.
Ingredients
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- 2 tsp olive oil or butter
- 1/2 cup mushrooms, sliced (button, cremini, or shiitake)
- 1 cup fresh spinach, roughly chopped
- 3 large eggs
- 2 tbsp milk or water (optional, for fluffier eggs)
- 1/4 tsp garlic powder (optional)
- Salt and black pepper, to taste
- 1 tbsp grated Parmesan cheese (optional)
- Fresh herbs for garnish (optional, such as parsley or chives)
Instructions
- Prepare the Eggs:
- In a small bowl, whisk together the eggs, milk or water (if using), garlic powder, salt, and pepper until well combined. Set aside.
- Sauté the Vegetables:
- Heat the olive oil or butter in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 3–4 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the spinach to the skillet and cook for 1–2 minutes, stirring, until wilted. Season with a pinch of salt and pepper.
- Cook the Eggs:
- Reduce the heat to medium-low and pour the whisked eggs over the mushroom-spinach mixture. Let the eggs sit undisturbed for 10–15 seconds, then gently stir with a spatula, pulling the eggs from the edges to the center as they cook.
- Continue stirring until the eggs are just set but still soft and creamy, about 2–3 minutes.
- Serve:
- Transfer the scrambled eggs to a plate. Sprinkle with Parmesan cheese and garnish with fresh herbs, if desired. Serve immediately.
Notes
- For added protein, toss in diced cooked chicken or turkey.
- Swap spinach with kale or arugula for a variation.
- To make this dairy-free, skip the milk and cheese, and use plant-based butter if needed.