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Mushroom-Spinach Scrambled Eggs

Savory Mushroom-Spinach Scrambled Eggs for a Bright Morning

Delicious Mushroom-Spinach Scrambled Eggs bring vibrant colors and a protein-packed breakfast to your table, making every morning a gourmet experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs
  • 4 large Large Eggs Use farm-fresh eggs for the best taste.
  • 2 large Egg Whites Optional for extra lightness.
  • 1 teaspoon Salt Adjust according to your taste preference.
  • 1 teaspoon Pepper Opt for freshly ground for maximum flavor.
For the Vegetables
  • 1 tablespoon Butter Can be swapped with olive oil for a dairy-free option.
  • 8 ounces Mushrooms (fresh, thinly sliced) Sautéing enhances their taste and texture.
  • 2 cups Spinach (fresh, chopped) Other leafy greens like kale can be used as substitutes.
For the Creaminess
  • ½ cup Provolone Cheese (shredded) Feel free to swap with cheddar or vegan cheese for dietary preferences.

Equipment

  • Nonstick skillet
  • Medium bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. In a medium bowl, crack large eggs and optionally add egg whites. Season with salt and freshly ground pepper, whisking until smooth and combined.
  2. Heat a nonstick skillet over medium-high heat. Add a tablespoon of butter to melt completely, swirling the pan to coat evenly.
  3. Add the thinly sliced mushrooms to the skillet. Sauté for 3-4 minutes until tender and golden brown.
  4. Toss in the chopped spinach and stir with the sautéed mushrooms. Cook for an additional 1-2 minutes until the spinach wilts.
  5. Reduce heat to medium and pour the whisked egg mixture evenly over the vegetables. Let cook without stirring for about 30 seconds.
  6. Gently stir and fold the eggs with a spatula, incorporating the vegetables. Continue cooking for 2-3 minutes until the eggs are thickened but glossy.
  7. Sprinkle the shredded provolone cheese over the scrambled eggs, gently mixing it in until melted, about 30 seconds.
  8. Remove the skillet from heat and serve the Mushroom-Spinach Scrambled Eggs immediately.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 5gProtein: 20gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 375mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 2000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Use the freshest ingredients for better flavor and nutrition. Don't overcook the eggs; remove them from heat for a fluffy scramble.

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