Description
Mushroom Spinach Scrambled Eggs are a quick, easy, and nutritious dish that combines earthy mushrooms with fresh spinach. Perfect for breakfast or a light lunch, this recipe brings savory bliss in just 20 minutes. The creamy scrambled eggs elevate the vegetables, creating a dish that’s both satisfying and wholesome.
Ingredients
4 large eggs
1 cup fresh spinach
1 cup mushrooms, sliced
2 tablespoons milk
1 tablespoon olive oil
Salt and pepper to taste
Instructions
- In a pan, heat the olive oil over medium heat.
- Add the sliced mushrooms and sauté until tender, about 3–4 minutes.
- Toss in the spinach and cook for 1–2 minutes until wilted.
- In a bowl, whisk together the eggs and milk until well combined.
- 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.
- Serve warm and enjoy!
Notes
Cheese Additions: Stir in shredded cheddar, feta, or mozzarella for extra richness.
Add Garlic: Sauté minced garlic along with the mushrooms for added flavor.
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 225mg
