Healthy Mushroom Spinach Scrambled Eggs In Just 10 Minutes
A quick and nutritious recipe featuring savory mushrooms and fresh spinach in creamy scrambled eggs, perfect for busy mornings.
Equipment
- - Skillet
- - Mixing bowl
- Spatula
Ingredients
For the Base
- 1 tablespoon Butter Adds richness; can substitute with olive oil for dairy-free.
- 1 tablespoon Olive Oil Prevents butter from browning.
- 250 grams Mushrooms Earthy flavor; swap for cherry tomatoes if preferred.
- 1/2 teaspoon Salt Adjust according to taste.
- 1/8 teaspoon Black Pepper Customize to your preference.
- 1/2 teaspoon Dried Herbs Consider basil, thyme, oregano, or parsley for variation.
- 1/4 teaspoon Chili Flakes Optional for a kick.
- 2-3 cloves Garlic Minced, use fresh to avoid bitterness.
- 100 grams Baby Spinach Delivers freshness; double for more greens.
- 4 large Eggs Use 3 eggs for fewer calories.
- 1 cup Grated Cheese Optional for creaminess; cheddar or parmesan works well.
Instructions
Directions
- Start by rinsing and draining the spinach to keep it crisp and fresh. Beat the eggs in a separate bowl and set them aside.
- In a skillet, heat butter and olive oil over medium-high heat. Add chopped mushrooms seasoned with salt, pepper, and dried herbs. Sauté for about 5 minutes until golden brown, then stir in the minced garlic.
- Add the fresh spinach to the skillet and cook until just wilted. Pour in the beaten eggs, gently scrambling them with the vegetables until they are just set.
- Plate your delicious scramble warm and enjoy as a standalone meal or pair it with a light salad for a well-rounded brunch.
Notes
For a delightful twist, serve with whole-grain toast for added crunch. Store leftovers in an airtight container in the refrigerator for up to 2 days.