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Mushroom Spinach Scrambled Eggs

Mushroom Spinach Scrambled Eggs: A Wholesome Breakfast Delight

Mushroom Spinach Scrambled Eggs are a nourishing, protein-packed breakfast option perfect for busy mornings or brunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup sliced mushrooms fresh
  • 1 cup fresh spinach
Eggs
  • 4 large eggs fresh
Cooking Fat
  • 1 tablespoon olive oil
Seasoning
  • 1 pinch salt
  • 1 pinch black pepper

Equipment

  • Non-stick skillet
  • Mixing Bowl
  • spatula

Method
 

Cooking Steps
  1. Heat a non-stick skillet over medium heat for about 2 minutes.
  2. Add olive oil, then sauté sliced mushrooms and spinach for 4-5 minutes until tender.
  3. In a mixing bowl, crack 4 eggs, season with salt and pepper, and whisk until smooth.
  4. Reduce heat to low, pour eggs over veggies in the skillet, and stir gently for 3-4 minutes.
  5. Remove from heat and let residual heat finish cooking while stirring gently for 1 more minute.
  6. Serve immediately, garnished with herbs or cheese if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 5gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 200mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

These scrambled eggs can be paired with toast or a fresh salad for a delightful meal.

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