10-Minute Mushroom Spinach Scrambled Eggs for a Quick Breakfast
This 10-Minute Mushroom Spinach Scrambled Eggs is a quick, nutritious breakfast bursting with flavor, perfect for busy mornings.
Equipment
- - Non-stick skillet
Ingredients
For the Eggs
- 2 large Eggs Substitute with egg whites for a lower calorie option.
- salt Salt Enhances the flavor of the eggs.
- black pepper Black Pepper Freshly ground adds flavor.
For the Veggies
- 1 cup Mushrooms Fresh button or cremini mushrooms.
- 1 cup Spinach Fresh spinach is recommended.
For Cooking
- 1 tablespoon Olive Oil or Butter Use olive oil for healthier option.
Instructions
How to Make 10-Minute Mushroom Spinach Scrambled Eggs
- Begin by heating a non-stick skillet over medium heat. Add a drizzle of olive oil or a pat of butter and let it melt.
- Add sliced mushrooms to the pan, stirring occasionally. Cook them until they turn golden brown and release their flavorful aroma, about 3-4 minutes.
- Toss in the fresh spinach and stir for another minute until it wilts down.
- In a separate bowl, crack your eggs and whisk them together with salt and black pepper until well combined.
- Pour the beaten eggs into the pan over the sautéed veggies. Gently stir with a spatula, allowing the eggs to form soft curds. Cook for 2-3 minutes, or until just set but still creamy.
- Remove from heat and serve the scrambled eggs immediately.
Notes
Consider garnishing with fresh herbs like chives or parsley for an extra burst of flavor.