Mushroom Spinach Scrambled Eggs for a Flavor-Packed Breakfast
Enjoy a delicious Mushroom Spinach Scrambled Eggs that packs flavor and nutrition into your morning routine.
Equipment
- Skillet
- Whisk
- Spatula
- bowl
Ingredients
For the Egg Mixture
- 4 large Eggs use fresh eggs for the best flavor
- 1 teaspoon Salt sea salt recommended
- 1 teaspoon Pepper freshly cracked black pepper
For the Vegetables
- 1 cup Mushrooms button or cremini mushrooms are great choices
- 2 cups Spinach baby spinach wilts perfectly
- 2 tablespoons Olive Oil or Butter use butter for creamier texture or olive oil for a healthier option
Optional Toppings
- 1/2 cup Grated Cheese try feta or cheddar
- 2 tablespoons Fresh Herbs parsley or chives
- to taste Hot Sauce for extra kick
Instructions
Instructions
- Whisk together the eggs in a bowl, adding salt and pepper to taste.
- Sauté the vegetables by heating olive oil or butter in a skillet over medium heat. Add the chopped mushrooms and cook until golden brown, about 5 minutes.
- Add the spinach to the skillet with the mushrooms, cooking until just wilted, about 2-3 minutes.
- Pour in the eggs and reduce the heat to low. Stir gently with a spatula until softly scrambled.
- Serve warm, garnishing with grated cheese and fresh herbs if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid rubbery texture.