Spinach Mushroom Egg Scramble

Why You’ll Love This Recipe

Spinach Mushroom Egg Scramble is a wholesome, protein-packed breakfast that comes together quickly and delivers big on flavor. With tender mushrooms, vibrant spinach, and fluffy eggs, this dish is both satisfying and nutritious—perfect for busy mornings or a light lunch. It’s low-carb, gluten-free, and easily customizable with your favorite add-ins.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsspinachmushrooms (sliced)onion (optional)olive oil or buttergarlic (minced)saltpeppermilk or cream (optional for fluffier eggs)cheese (optional, like feta or cheddar)

directions

Heat olive oil or butter in a skillet over medium heat.

Add mushrooms and sauté for about 3-5 minutes, until they release their moisture and begin to brown.

If using onion, add now and cook until soft.

Stir in garlic and cook for 30 seconds until fragrant.

Add spinach and cook until wilted, about 1-2 minutes.

In a bowl, whisk eggs with salt, pepper, and a splash of milk or cream if desired.

Pour eggs into the skillet and let them sit for a few seconds before gently stirring with a spatula.

Continue to cook until eggs are just set but still soft and slightly creamy.

If using cheese, sprinkle it in just before the eggs are fully cooked and fold to combine.

Serve immediately.

Servings and timing

This recipe serves 2.Preparation time: 5 minutesCooking time: 10 minutesTotal time: 15 minutes

Variations

Add diced tomatoes or bell peppers for extra flavor and color.

Use baby kale instead of spinach for a different leafy green.

Spice it up with chili flakes or hot sauce.

Include cooked bacon or sausage for added protein.

Try different cheeses like goat cheese, mozzarella, or parmesan.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 2 days.Reheat gently in a skillet over low heat or in the microwave in short bursts to avoid overcooking.

FAQs

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before adding.

What type of mushrooms work best?

Button, cremini, or baby bella mushrooms all work well.

How do I make this dairy-free?

Omit cheese and use a dairy-free milk substitute or none at all.

Can I meal prep this scramble?

It’s best fresh, but you can cook the vegetables in advance and store separately. Scramble the eggs fresh for best texture.

Do I have to use garlic?

No, but it adds a nice depth of flavor.

Is this keto-friendly?

Yes, it’s low in carbs and fits well into a ketogenic diet.

Can I double the recipe?

Absolutely, just use a larger skillet to prevent overcrowding.

What’s the best pan to use?

A non-stick skillet or well-seasoned cast iron works best for easy cleanup and even cooking.

How do I make it fluffier?

Whisk eggs well and add a splash of milk or cream before cooking.

Can I serve it with bread?

Yes, toast or a slice of whole grain bread makes a great pairing.

Conclusion

Spinach Mushroom Egg Scramble is a simple yet flavorful meal that’s perfect for any time of day. Quick to prepare and loaded with nutrients, it’s a go-to dish that can be easily adapted to your preferences. Give it a try and enjoy a healthy, delicious scramble that’s as versatile as it is satisfying.

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