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–+ servings
Olivia

Mushroom and Spinach Scrambled Eggs for a Delicious Breakfast!

A delicious and nutritious breakfast option featuring scrambled eggs with mushrooms and spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 large eggs
  • 1 cup fresh spinach chopped
  • 1 cup mushrooms sliced (button or cremini)
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup shredded cheese optional, such as cheddar or feta

Method
 

  1. In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
  2. Heat a large non-stick skillet over medium heat and add the butter. Once melted, add the sliced mushrooms and sauté for about 3-4 minutes until they are tender and lightly browned.
  3. Add the chopped spinach to the skillet with the mushrooms and cook for an additional 1-2 minutes, stirring frequently, until the spinach is wilted.
  4. Pour the egg mixture into the skillet with the mushrooms and spinach. Allow it to sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
  5. Continue to cook, stirring occasionally, until the eggs are just set but still slightly creamy, about 5-7 minutes. If using cheese, sprinkle it on top during the last minute of cooking.
  6. Remove from heat and serve immediately.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 3gProtein: 14gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 370mgSodium: 300mgFiber: 1gSugar: 1g

Notes

  • For added flavor, consider adding chopped onions or bell peppers when sautéing the mushrooms.
  • Substitute the spinach with kale or arugula for a different taste and texture.

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