Description
Mushroom Spinach Scrambled Eggs offer a rich blend of fluffy eggs, earthy mushrooms, and vibrant spinach—perfect for a nutritious breakfast or brunch that delights your taste buds.
Ingredients
Scale
- Key Ingredients
- 4 large fresh eggs
- 2 cups fresh baby spinach, washed and dried
- 1 cup sliced cremini or button mushrooms
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- Instructions
- 1. Sauté the Vegetables: In a skillet over medium heat, melt the butter. Add the sliced mushrooms and cook until golden brown and tender, about 5 minutes. Toss in the baby spinach and cook until wilted.
- 2. Whisk the Eggs: In a bowl, whisk together the eggs with salt and pepper until well combined and slightly frothy.
- 3. Combine Ingredients: Pour the egg mixture into the skillet with the sautéed mushrooms and spinach. Stir gently with a spatula as the mixture begins to set.
- 4. Cook Until Set: Stir continuously until the eggs are just set but still creamy, about 3-4 minutes.
- 5. Serve It Up: Transfer your Mushroom Spinach Scrambled Eggs onto plates immediately. Optionally, sprinkle grated cheese or fresh herbs on top for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 295
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 560mg