Description
A wholesome, protein-packed breakfast scramble with tender mushrooms, vibrant spinach, and fluffy eggs. Perfect for busy mornings or a light lunch.
Ingredients
Scale
- 4 eggs
- 1 cup fresh spinach
- 1 cup mushrooms, sliced
- 1/4 cup diced onion (optional)
- 1 tbsp olive oil or butter
- 1 clove garlic, minced
- Salt, to taste
- Pepper, to taste
- 2 tbsp milk or cream (optional)
- 1/4 cup cheese (optional, such as feta or cheddar)
Instructions
- Heat olive oil or butter in a skillet over medium heat.
- Add mushrooms and sauté for 3-5 minutes, until browned and moisture has evaporated.
- If using onion, add it now and cook until soft.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add spinach and cook for 1-2 minutes until wilted.
- In a bowl, whisk eggs with salt, pepper, and milk or cream if using.
- Pour eggs into the skillet and let sit for a few seconds before stirring gently with a spatula.
- Continue cooking until eggs are just set but still soft and creamy.
- If using cheese, sprinkle it in just before eggs are fully set and fold gently to combine.
- Serve immediately.
Notes
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use baby kale instead of spinach.
- Spice it up with chili flakes or hot sauce.
- Include cooked bacon or sausage for more protein.
- Try different cheeses like goat cheese, mozzarella, or parmesan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 330mg