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Mushroom Spinach Scrambled Eggs

A quick and simple breakfast dish that combines fluffy scrambled eggs with sautéed mushrooms and spinach, perfect for busy mornings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces fresh eggs
  • 1 cup fresh spinach, chopped Can substitute with frozen spinach, just defrost and drain.
  • 1 cup mushrooms, sliced
  • 1 tablespoon olive oil or butter Olive oil is preferred.
  • to taste Salt Use sea salt for better flavor.
  • to taste Pepper

Method
 

Cooking
  1. Heat olive oil or butter in a skillet over medium heat.
  2. Add the sliced mushrooms and sauté until soft, about 4-5 minutes.
  3. Toss in the chopped spinach and cook until wilted, about 2 minutes.
  4. In a separate bowl, whisk the eggs and season with salt and pepper.
  5. Pour the eggs into the skillet with vegetables and gently stir to combine.
  6. Cook until the eggs are fully scrambled and set, about 3-4 minutes.
  7. Serve warm, optionally sprinkled with cheese.

Notes

Use a non-stick skillet for easier cooking. Serve with toast or wrapped in a tortilla for a quick meal. Adding fresh herbs like thyme or parsley can enhance the flavor.