Description
Mushroom Spinach Scrambled Eggs is a quick, protein-packed breakfast dish combining fluffy scrambled eggs with sautéed mushrooms and spinach. It’s healthy, flavorful, and ready in minutes—perfect for busy mornings or a wholesome brunch.
Ingredients
- 3 large eggs
- 1/4 cup milk (optional for creamier eggs)
- 1 cup fresh spinach
- 1/2 cup mushrooms, sliced
- 1 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- Crack the eggs into a bowl, add milk (if using), salt, and pepper. Whisk until well combined.
- Heat olive oil or butter in a non-stick skillet over medium heat.
- Add sliced mushrooms and cook for 3–4 minutes until softened and lightly browned.
- Add spinach and sauté for 1–2 minutes until wilted.
- Pour the egg mixture into the skillet with the vegetables.
- Gently stir and scramble the eggs until cooked to your desired consistency.
- Serve hot, optionally with toast or fresh herbs.
Notes
- You can substitute spinach with kale or arugula.
- Add cheese like feta or cheddar for extra flavor.
- Use non-dairy milk for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 375mg
