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Mushroom Spinach Scrambled Eggs

A creamy and colorful dish that combines the earthy flavors of fresh mushrooms and vibrant spinach with fluffy scrambled eggs, perfect for breakfast or lunch.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs
  • 1/2 cup fresh spinach, chopped Ensure well-rinsed and dried.
  • 1/2 cup mushrooms, sliced
  • 1 tablespoon butter or olive oil For sautéing.
  • Salt and pepper to taste

Method
 

Preparation
  1. Prepare your ingredients. Start by washing and chopping the vegetables. Slice the mushrooms and roughly chop the spinach, setting both aside.
  2. Heat the pan. In a non-stick skillet, melt the butter or heat the olive oil over medium heat.
Cooking
  1. Sauté the mushrooms for 3-4 minutes until they are golden brown and tender.
  2. Add the chopped spinach and continue to sauté for another 1-2 minutes, or until the spinach is wilted.
  3. In a bowl, whisk the eggs and season with salt and pepper. Pour the egg mixture into the skillet over the veggies.
  4. Gently stir with a spatula, cooking until the eggs are just set and creamy for about 2-3 minutes.
  5. Transfer your Mushroom Spinach Scrambled Eggs to a plate and serve!

Notes

For perfect results, substitute spinach with kale or Swiss chard, and mushrooms with bell peppers. Store leftovers in an airtight container for up to 2 days and gently reheat on low heat.