MUSHROOM-SPINACH SCRAMBLED EGGS
Mushroom-Spinach Scrambled Eggs are a protein-packed, veggie-rich breakfast made in minutes. Fluffy eggs are cooked with earthy mushrooms and tender spinach, creating a healthy and satisfying start to your day.
Ingredients
- 4 large eggs
- 1 tablespoon milk or cream optional for fluffiness
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter
- ½ cup mushrooms sliced
- 1 cup fresh spinach leaves
- Optional: grated cheese or fresh herbs for topping
Instructions
Whisk Eggs:
- In a bowl, beat eggs with milk, salt, and pepper until well combined.
Cook Vegetables:
- Heat oil or butter in a non-stick skillet over medium heat. Add mushrooms and sauté for 3–4 minutes until soft. Add spinach and cook until wilted.
Scramble Eggs:
- Pour in the egg mixture. Let sit for a few seconds, then gently stir until curds form and eggs are just cooked through.
Serve:
- Top with cheese or herbs if desired. Serve hot.
Notes
- Make Ahead: Pre-chop veggies for quicker mornings.
- Variations: Add diced tomatoes, bell peppers, or onions.
- Serving Suggestions: Great with toast, avocado, or on a breakfast wrap.
- Allergy-Friendly: Use dairy-free milk and butter if needed.