Description
Start your day off right with a delectable plate of Mushroom Spinach Scrambled Eggs! This nutritious breakfast dish combines the earthy flavors of sautéed mushrooms, the nutrient-dense goodness of fresh spinach, and the creamy comfort of scrambled eggs. It’s a winning combination that will energize you and keep you feeling full until lunchtime.
Ingredients
- 4 large eggs
- ½ cup sliced mushrooms
- 1 cup fresh spinach
- 2 tablespoon milk
- 1 tablespoon butter
- 1 garlic clove, minced
- Salt and pepper to taste
- ¼ cup shredded cheese (optional)
Instructions
1. Preheat Skillet: Warm a non-stick skillet over medium heat.
2. Cook Mushrooms: Melt the butter, then add the mushrooms. Sauté for about 3–4 minutes until soft and golden.
3. Add Garlic & Spinach: Stir in the garlic and cook for 30 seconds, then add the spinach and sauté until wilted.
4. Whisk Eggs: In a bowl, mix the eggs with the milk, salt, and pepper.
5. Scramble: Lower the heat to medium-low, pour the egg mixture into the skillet, and gently stir until the eggs are just set (about 2–3 minutes).
6. Finish: If using cheese, sprinkle it on top and stir until melted. Remove from heat while the eggs are still slightly soft.
7. Serve Warm: Plate the Mushroom Spinach Scrambled Eggs immediately and enjoy!
Notes
Use fresh, high-quality ingredients for maximum flavor.
Be mindful of the cooking temperature and timing – low and slow is the way to go for soft, fluffy eggs.
Gently stir the eggs during the cooking process to prevent overcooking and maintain a creamy texture.
Garnish with a sprinkle of fresh herbs, a dollop of avocado, or a sprinkle of grated cheese for an extra special touch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 400mg