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Delicious mushroom spinach scrambled eggs served on a plate

Mushroom Spinach Scrambled Eggs

A quick, nutritious, and delicious breakfast solution that combines scrambled eggs with mushrooms and spinach for a burst of flavor and health benefits.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs The star of the dish; for a lighter option, you can use egg whites.
  • 1 cup baby spinach (packed measure) Provides a healthy dose of vitamins; kale or Swiss chard can work too.
  • 1/2 cup mushrooms (sliced, cremini or button) Adds earthy flavor; any variety of mushroom will suffice.
  • 1 tablespoon butter or olive oil For sautéing; ghee or coconut oil are great alternatives.
  • 2 tablespoons milk or cream (optional) Creates creamy eggs; omit for dairy-free options.
  • to taste Salt and black pepper Enhances flavor; consider fresh herbs like chives or dill for a twist.
  • 1/4 cup shredded cheese (optional; cheddar, feta, or goat cheese) Adds richness; feel free to skip it for a healthier take.

Method
 

Cooking
  1. Heat the butter or olive oil in a non-stick skillet over medium heat until melted.
  2. Add the sliced mushrooms in a single layer and cook undisturbed for 2-3 minutes. Then stir and continue cooking for another 1-2 minutes until tender and golden-brown.
  3. Add the baby spinach to the skillet and cook for 1-2 minutes, stirring frequently, until completely wilted.
  4. While the vegetables cook, crack the eggs into a bowl; add milk if using, and whisk vigorously with a fork until completely uniform. Season generously with salt and pepper.
  5. Pour the egg mixture over the cooked vegetables in the skillet and let it sit undisturbed for 20-30 seconds until the bottom begins to set.
  6. Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft, fluffy curds. Repeat every 15-20 seconds.
  7. As soon as the eggs are mostly set but still slightly glossy on top, remove from heat. If you're using cheese, sprinkle it over the eggs and gently fold through.
  8. Serve immediately and enjoy the warmth of your culinary creation!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a little added oil. You can freeze them in a freezer-safe container for about 1 month, but note that the texture may change upon reheating.