Mushroom Spinach Scrambled Eggs for a Vibrant Breakfast Boost
This Mushroom Spinach Scrambled Eggs recipe offers a savory breakfast packed with flavor and nutrients.
Equipment
- - Skillet
- - Mixing bowl
Ingredients
For the Scramble
- 4 eggs Fresh Eggs
- 1 cup Mushrooms sautéed
- 2 cups Fresh Spinach
- 2 tbsp Butter or Olive Oil for sautéing
Optional Seasonings
- to taste Salt
- to taste Black Pepper freshly cracked
- 1 tsp Garlic Powder or fresh garlic
Topping Ideas
- 1/2 cup Cheese e.g., feta or cheddar
- 2 tbsp Chives or Parsley chopped fresh
Instructions
How to Make
- Sauté mushrooms: In a skillet, melt butter or heat oil over medium heat. Add chopped mushrooms and sauté until they’re golden brown and tender, about 5 minutes.
- Add spinach: Toss in the fresh spinach and cook until wilted, which should take about 1-2 minutes.
- Whisk eggs: In a separate bowl, crack the eggs and whisk them until they’re well combined. Season with salt, black pepper, and garlic powder if desired.
- Combine and scramble: Pour the whisked eggs into the skillet with the sautéed mushrooms and spinach. Cook, stirring gently, until the eggs are just set but still soft, about 3-4 minutes.
- Serve hot: Once cooked to your liking, serve immediately. Top with your favorite cheese or fresh herbs for extra flavor.
Notes
Use fresh ingredients for the best flavor. Customize with add-ins like diced tomatoes or basil as desired.