10-Minute Mushroom Spinach Scrambled Eggs for a Quick Boost
Enjoy delicious 10-Minute Mushroom Spinach Scrambled Eggs for a nutritious breakfast that fuels your morning.
Equipment
- non-stick skillet
- Whisk
- bowl
Ingredients
For the Eggs
- 4 large Eggs Packed with protein and essential nutrients
- 2 tablespoons Milk or Cream Use whole milk for a richer taste
For the Vegetables
- 1 cup Mushrooms Fresh or cremini, sautéed until golden brown
- 2 cups Fresh Spinach Wilts beautifully into the eggs
For Seasoning
- 1 teaspoon Salt Enhances overall flavor
- 1/2 teaspoon Black Pepper Freshly ground for better flavor
- 1/4 teaspoon Garlic Powder Optional for added flavor
Instructions
How to Make 10-Minute Mushroom Spinach Scrambled Eggs
- Sauté the vegetables in a non-stick skillet over medium heat with a drizzle of oil, cooking the mushrooms until golden brown, about 3-4 minutes. Add the spinach and stir until wilted, around 1-2 minutes.
- In a bowl, crack the eggs and whisk together with milk or cream, salt, and black pepper until well combined and slightly frothy.
- Pour the egg mixture into the skillet over the sautéed vegetables. Stir gently with a spatula, allowing the eggs to cook slowly and scramble until just set, about 2-3 minutes.
- Once the eggs are fully cooked but still moist, remove from heat and serve immediately.
Notes
Consider adding fresh herbs or cheese for extra flavor.