Description
A quick and healthy breakfast dish featuring fluffy scrambled eggs with sautéed mushrooms and fresh spinach. This easy recipe is perfect for a protein-packed meal any time of day.
Ingredients
- 4 large eggs
- 1 cup fresh baby spinach, roughly chopped
- 1 cup cremini mushrooms, sliced
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Heat the butter in a nonstick skillet over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until softened.
- Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted.
- Pour the egg mixture into the skillet with the vegetables. Let it sit for a few seconds, then gently stir with a spatula, scraping the bottom of the pan as the eggs set.
- When the eggs are just set but still creamy, sprinkle in the Parmesan cheese and remove from heat. Serve immediately.
Notes
- For extra creaminess, use half-and-half instead of milk.
- Don’t overcook your eggs—remove them from heat when they’re just set for perfect texture.
- You can use frozen spinach; thaw and squeeze out excess moisture before adding to the skillet.
- Cremini, white button, or shiitake mushrooms all work well.
- Scrambled eggs are best fresh, but you can prep the veggies in advance.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 calories
- Sugar: 0g
- Sodium: 0mg
- Fat: 15g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 0mg
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