Description
Mushroom-Spinach Scrambled Eggs is a delightful breakfast that elevates simple ingredients into a gourmet experience. Fluffy scrambled eggs are perfectly combined with earthy mushrooms and vibrant spinach, creating a dish that’s not only nutritious but also bursting with flavor. Ideal for busy mornings or leisurely brunches, this recipe is quick to prepare and easily customizable, making it a must-try for any egg lover!
Ingredients
Scale
- 2 cups fresh spinach (approx. 60g)
- 1 cup button or cremini mushrooms, sliced (approx. 70g)
- 4 large eggs
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- Optional: 2 tablespoons feta or goat cheese, crumbled
Instructions
- Rinse the spinach and slice the mushrooms.
- In a skillet over medium heat, melt the butter. Sauté the mushrooms until golden brown, about 5 minutes. Add spinach and cook until wilted.
- In a bowl, whisk the eggs with salt and pepper until frothy.
- Pour the eggs over the sautéed mixture in the skillet. Reduce heat to low and gently stir until eggs are soft and creamy.
- Serve warm, topped with cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 290
- Sugar: 1g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 370mg