Mushroom Spinach Scrambled Eggs (Printable Version)
Fluffy eggs with sautéed mushrooms, garlic, and wilted spinach create a nutritious, protein-packed breakfast in minutes.
# Ingredients:
→ Main Ingredients
01 -
4 large eggs
02 -
½ cup mushrooms, sliced
03 -
1 cup fresh spinach
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2 tablespoons milk or cream
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1 tablespoon butter or olive oil
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1 garlic clove, minced
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Salt and pepper to taste
08 -
¼ cup shredded cheese (optional)
# Steps:
01 -
Heat a non-stick skillet over medium heat. Add butter or olive oil, then add the sliced mushrooms. Cook for about 3-4 minutes until they are golden brown and slightly softened.
02 -
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the spinach and sauté for another minute until wilted.
03 -
Lower the heat to medium-low. In a bowl, whisk the eggs with milk, salt, and pepper. Pour the eggs into the pan, stirring gently with a spatula. Cook for 2-3 minutes, stirring occasionally until the eggs are just set.
04 -
If using cheese, sprinkle it over the eggs and stir until melted. Remove from heat while the eggs are still slightly soft, as they will continue cooking from residual heat. Serve immediately.
# Notes:
01 -
The eggs are rich in protein and essential nutrients, while spinach adds vitamins and minerals. Mushrooms contribute a savory umami flavor to the dish.