Mushroom Spinach Scrambled Eggs: 5 Steps to Savory Bliss

Why You’ll Love This Recipe

• Quick & Simple: In just 20 minutes, you can have a delicious and filling meal that’s perfect for busy mornings.

• Packed with Nutrients: The combination of eggs, spinach, and mushrooms makes for a healthy, protein-rich dish with vitamins and minerals.

• Versatile: You can easily customize this recipe by adding cheese or other vegetables to suit your taste.

• Vegetarian-Friendly: A great option for vegetarians or anyone looking for a hearty yet light meal.

• One-Pan Wonder: With minimal clean-up, this recipe is both easy and efficient.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 large eggs

• 1 cup fresh spinach

• 1 cup mushrooms, sliced

• 2 tablespoons milk

• 1 tablespoon olive oil

• Salt and pepper to taste

directions

1. Heat Olive Oil: In a pan, heat the olive oil over medium heat.

2. Sauté Mushrooms: Add the sliced mushrooms and sauté until tender, about 3–4 minutes.

3. Add Spinach: Toss in the spinach and cook for 1–2 minutes until wilted.

4. Whisk Eggs: In a bowl, whisk together the eggs and milk until well combined.

5. Cook Scrambled Eggs: Pour the egg mixture into the pan. Stir gently, cooking until the eggs are scrambled and cooked to your liking. Season with salt and pepper.

6. Serve: Serve warm and enjoy!

Servings and timing

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• Servings: 2 servings

Variations

• Cheese Additions: For extra richness, stir in some shredded cheese (cheddar, feta, or mozzarella works well).

• Add Garlic: For an extra layer of flavor, sauté some minced garlic along with the mushrooms.

• Extra Veggies: Try adding bell peppers, onions, or tomatoes for a more colorful and flavorful scramble.

• Vegan Version: Use a plant-based milk and egg alternative for a vegan-friendly twist.

• Spicy Option: Add a pinch of red pepper flakes for a spicy kick.

storage/reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.

• Reheating: Reheat gently in the microwave or on the stovetop, adding a splash of milk to bring back the creamy texture.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain the spinach thoroughly to avoid excess moisture in the dish.

Can I make this recipe without milk?

Yes, you can omit the milk if you prefer, or substitute it with a non-dairy alternative like almond or oat milk for a lighter texture.

What type of mushrooms are best for this recipe?

Button mushrooms, cremini mushrooms, or even shiitake mushrooms work well for this dish.

Can I make this ahead of time?

Yes, you can prepare the mushrooms and spinach in advance and store them in the fridge. When ready to serve, simply add the eggs and cook.

Can I use a non-stick pan?

A non-stick pan works great to prevent sticking and makes cleaning easier.

Can I make this dish dairy-free?

Yes, use a dairy-free milk alternative like almond or soy milk, and skip the cheese if desired.

How can I make this recipe more filling?

Serve it with some toast or a side of avocado to make the meal more satisfying.

What’s the best way to season the scrambled eggs?

A little salt and freshly cracked black pepper work great, but feel free to experiment with herbs like parsley, chives, or thyme for added flavor.

Can I add other herbs to the dish?

Yes, fresh herbs like basil or thyme can be added when cooking the spinach for extra flavor.

Conclusion

Mushroom Spinach Scrambled Eggs are a quick, healthy, and flavorful dish that makes for a perfect breakfast or light lunch. With minimal ingredients and easy preparation, this dish offers a savory, nutrient-packed meal in just 20 minutes. Whether you enjoy it as is or customize it with cheese or other veggies, this recipe is sure to become a regular in your weekly rotation.