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Mushroom Spinach Scrambled Eggs

A quick and easy breakfast packed with nutrients from mushrooms and spinach, perfect for busy mornings.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serving Size 2 servings

Ingredients

Main Ingredients

  • 4 large Fresh eggs Use large eggs for best results.
  • 1 cup Mushrooms, sliced Use any variety of mushrooms.
  • 2 cups Fresh spinach Fresh spinach enhances flavor.
  • 1 pinch Salt To taste.
  • 1 pinch Pepper To taste.
  • 1 tablespoon Olive oil or butter For sautéing ingredients.

Instructions

Preparation

  • In a skillet, heat olive oil or butter over medium heat.
  • Add sliced mushrooms and sauté them until they are golden brown.
  • Introduce the spinach to the skillet and cook until it's wilted.
  • In a bowl, whisk the eggs with salt and pepper to taste.
  • Pour the eggs into the skillet, mixing gently with the mushrooms and spinach.
  • Stir gently until the eggs are fully cooked to your desired consistency.
  • Serve the dish hot to enjoy all the fresh flavors.

Notes

Serve on toast or with a side of bacon or fruit. Store leftovers in an airtight container in the fridge for up to three days.