Mushroom-Spinach Scrambled Eggs is a quick, nutritious, and flavorful dish that’s perfect for breakfast, brunch, or even a light lunch. With tender mushrooms, fresh spinach, and fluffy eggs, this recipe combines simple ingredients into a satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 15 minutes for busy mornings.
- Healthy and Nutritious: Packed with protein, vitamins, and minerals.
- Versatile: Easily customize with your favorite vegetables, herbs, or cheese.
- Low-Carb: A great option for keto or low-carb diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Eggs
- Milk or cream (optional, for fluffier eggs)
- Mushrooms, sliced (button, cremini, or your choice)
- Fresh spinach
- Olive oil or butter
- Garlic, minced (optional)
- Salt and pepper, to taste
Optional: Shredded cheese, fresh herbs (like parsley or chives), or red pepper flakes for garnish.
Directions
- Prepare the Eggs:
- In a small bowl, whisk the eggs with a splash of milk or cream, if using. Season with salt and pepper.
- Sauté the Vegetables:
- Heat olive oil or butter in a skillet over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Stir in the garlic (if using) and cook until fragrant, about 1 minute.
- Add the spinach and cook until wilted, about 1-2 minutes.
- Cook the Eggs:
- Reduce the heat to medium-low. Push the vegetables to one side of the skillet and pour the eggs into the empty side. Let the eggs cook undisturbed for about 30 seconds, then gently stir and fold the eggs until just set but still creamy.
- Combine and Serve:
- Mix the eggs with the vegetables, stirring gently to combine. Remove from heat and serve immediately.
Servings and Timing
- Servings: Makes 2 servings
- Prep Time: 5 minutes
- Cook Time: 8-10 minutes
- Total Time: 15 minutes
Variations
- Cheesy Scramble: Add shredded cheddar, Parmesan, or feta to the eggs for a creamy texture.
- Herbaceous Flavor: Stir in fresh herbs like dill, parsley, or chives.
- Spicy Option: Sprinkle red pepper flakes or drizzle with hot sauce.
- Protein Boost: Add diced ham, cooked bacon, or tofu for extra protein.
- Vegan Option: Replace eggs with a tofu scramble and add nutritional yeast for flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Warm gently in a skillet over low heat or microwave in 20-second intervals, stirring between each.
FAQs
1. Can I use frozen spinach?
Yes, thaw and drain the spinach before adding it to the skillet to avoid excess moisture.
2. What mushrooms work best?
Cremini, button, or shiitake mushrooms are great options, but any variety will work.
3. How do I make the eggs fluffier?
Add a splash of milk or cream to the eggs and whisk vigorously before cooking.
4. Can I add other vegetables?
Absolutely! Bell peppers, onions, or tomatoes make excellent additions.
5. How do I prevent overcooking the eggs?
Cook on medium-low heat and stir gently to keep the eggs soft and creamy.
6. Can I make this dish dairy-free?
Yes, use olive oil instead of butter and skip the milk or cream.
7. Is this dish gluten-free?
Yes, this recipe is naturally gluten-free.
8. Can I prep this in advance?
You can pre-sauté the mushrooms and spinach, then cook the eggs fresh when ready to eat.
9. What can I serve with this dish?
Pair it with toast, avocado, or a side of fresh fruit for a complete meal.
10. Can I double the recipe?
Yes, simply adjust the ingredient amounts, but cook in batches to avoid overcrowding the skillet.
Conclusion
Mushroom-Spinach Scrambled Eggs are a quick, healthy, and versatile dish that’s perfect for any time of day. Whether you’re looking for a protein-packed breakfast or a light and satisfying meal, this recipe is sure to please. Try it today and enjoy the rich flavors and creamy texture of this simple, wholesome dish!
PrintMushroom-Spinach Scrambled Eggs
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 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.