Mushroom Spinach Scrambled Eggs
A quick and nourishing dish featuring fluffy scrambled eggs with earthy mushrooms and vibrant spinach, perfect for breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 fresh eggs
- 1 cup fresh spinach
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, heat the olive oil or butter.
- Add the sliced mushrooms and sauté until they’re tender, about 3-4 minutes.
- Stir in the spinach and cook for about 1 minute until it’s wilted.
- In a separate bowl, whisk the eggs with salt and pepper until mixed.
- Pour the egg mixture into the skillet and gently stir until the eggs are scrambled and cooked to your desired consistency. Serve immediately.
Notes
For a rich flavor, consider adding cheese or different herbs. To store leftovers, let them cool and refrigerate in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 420mg