Description
This Mushroom-Spinach Scrambled Eggs recipe is a nutritious, high-protein breakfast loaded with savory mushrooms, tender spinach, and fluffy eggs. It’s quick, easy, and perfect for busy mornings!
Ingredients
Scale
- 1 tbsp butter (or olive oil)
- 1/2 cup mushrooms, sliced (button, cremini, or shiitake)
- 1 cup fresh spinach
- 3 large eggs
- 2 tbsp milk (or water for fluffier eggs)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (optional)
- 1/4 cup shredded cheese (cheddar, feta, or Parmesan, optional)
Optional Toppings:
- Chopped fresh parsley
- Red pepper flakes
- Avocado slices
Instructions
Step 1: Sauté the Vegetables
- Heat butter or olive oil in a skillet over medium heat.
- Add sliced mushrooms and cook for 3-4 minutes, until tender.
- Stir in spinach and cook for 1 minute, until wilted.
Step 2: Whisk & Cook the Eggs
- In a bowl, whisk eggs, milk, salt, black pepper, and garlic powder.
- Push the mushrooms and spinach to one side of the pan.
- Pour eggs into the empty side and let cook for 30 seconds before gently stirring.
Step 3: Combine & Serve
- Stir the eggs and veggies together, cooking until eggs are fluffy and just set.
- Remove from heat and sprinkle with cheese, if using.
- Serve warm with toast, avocado, or fresh herbs!
Notes
- Dairy-Free Option: Skip the cheese and use water instead of milk.
- Extra Protein: Add cooked chicken or turkey sausage.
- Make It Spicier: Add red pepper flakes or hot sauce.
- Storage: Refrigerate leftovers for up to 2 days. Reheat on low heat for best texture.