Description
A delightful scrambled eggs recipe with spinach and mushrooms, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
- 4 large eggs
- 2 cups fresh spinach, roughly chopped
- 1 cup mushrooms, sliced (any variety, such as button or cremini)
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
- 1/2 cup grated cheese (cheddar, mozzarella, or your choice)
Instructions
- Prepare the vegetables by washing and chopping the spinach and slicing the mushrooms.
- Whisk the eggs in a medium bowl until yolks and whites are fully combined, seasoning with salt and pepper.
- Sauté the mushrooms in a non-stick skillet with 1 tablespoon of butter over medium heat for 3-4 minutes until tender and browned, then set aside.
- Sauté the spinach in the same skillet with the remaining tablespoon of butter for about 2 minutes until wilted.
- Pour the whisked eggs into the skillet with the spinach and let sit until edges start to set.
- Gently stir the eggs with a spatula, folding them over themselves, and add the cooked mushrooms back in.
- Once the eggs are cooked to your liking, sprinkle the grated cheese over the top and fold it into the eggs until melted.
Notes
- For a dairy-free option, use almond milk instead of regular milk.
- For a vegan alternative, consider using tofu or chickpea flour as a substitute for eggs.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave for about 30 seconds, stirring halfway through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 300mg
Keywords: scrambled eggs, spinach, mushrooms, breakfast, brunch, easy recipe