Print

Mushroom Spinach Scrambled Eggs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and savory one-pan dish featuring earthy mushrooms, bright spinach, and softly scrambled eggs, perfect for breakfast or light lunch.

Ingredients

Scale
  • 4 large eggs
  • 1 cup mushrooms, sliced (cremini, button, or a mix)
  • 1 cup fresh spinach, chopped (baby spinach is easiest)
  • 1 tablespoon olive oil or butter
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat a nonstick skillet over medium heat and add the olive oil or butter.
  2. Add the sliced mushrooms in a single layer and cook, stirring occasionally, until they begin to brown and release their liquid, about 4–5 minutes.
  3. Stir in the chopped spinach and cook just until wilted, about 1 minute. Remove the vegetables from the pan and set aside to keep them warm.
  4. In a bowl, whisk the eggs briskly with a pinch of salt and pepper until fully combined and slightly frothy.
  5. Reduce the heat to low–medium and pour the eggs into the skillet. Let them sit for a few seconds to set at the edges.
  6. Gently push the eggs from the edges toward the center with a spatula.
  7. When the eggs are about halfway set, fold the cooked mushrooms and spinach back in and continue cooking until the eggs reach your preferred doneness.
  8. Remove the pan from heat when the eggs are slightly softer than you want—they will continue to cook slightly from residual heat.
  9. Taste and adjust seasoning. Serve immediately.

Notes

For creamier scrambled eggs, consider adding a splash of water or milk while whisking, or stir in sour cream after cooking.

Find it online: https://www.mealbreeze.com/mushroom-spinach-scrambled-eggs/