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Mushroom-Spinach Scrambled Eggs

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://ukfinda.com/mushroom-spinach-scrambled-eggs/