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Mushroom Spinach Scrambled Eggs

A creamy and savory dish combining fluffy scrambled eggs, sautéed mushrooms, and wilted spinach, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large Fresh eggs Use farm-fresh eggs for the best flavor.
  • 1 cup Mushrooms, sliced Any type of mushrooms will work; button mushrooms are great.
  • 2 cups Fresh spinach You can substitute with kale if desired.
  • 1 pinch Salt Adjust to taste.
  • 1 pinch Pepper Adjust to taste.
  • 1 tablespoon Olive oil or butter For sautéing.

Method
 

Cooking
  1. Heat olive oil or butter in a skillet over medium heat.
  2. Add sliced mushrooms and sauté until they're golden brown.
  3. Add spinach to the skillet and cook until wilted.
  4. In a bowl, whisk the eggs and season with salt and pepper.
  5. Pour the eggs into the skillet with mushrooms and spinach.
  6. Cook, stirring gently, until the eggs are just set.
  7. Serve immediately.

Notes

These scrambled eggs last for about 3-4 days in the fridge. Reheat quickly in the microwave or on the stovetop.