Spinach-Mushroom Scrambled Eggs are a delightful and nutritious breakfast option that combines the earthiness of sautéed mushrooms with the freshness of spinach, all folded into fluffy scrambled eggs. This quick and easy dish is perfect for a healthy start to your day, offering a balance of protein and vegetables that will keep you energized. The rich flavors of the mushrooms pair beautifully with the mild taste of spinach, while the eggs provide a creamy base that ties everything together. Whether you’re looking for a simple weekday breakfast or a weekend brunch treat, this recipe is sure to satisfy.
Ingredients:
- 4 large eggs
- 1/2 cup fresh spinach, chopped
- 1/2 cup mushrooms, sliced (cremini or button mushrooms work well)
- 2 tablespoons milk or cream
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
- Optional: Grated cheese, such as cheddar or feta, for topping
Instructions:
- Prepare the eggs: In a medium bowl, whisk the eggs with the milk or cream until well combined. Season with a pinch of salt and pepper.
- Sauté the mushrooms: Heat the butter or olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 3-4 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Add the spinach: Stir in the chopped spinach and cook for an additional 1-2 minutes, until the spinach is wilted.
- Cook the eggs: Reduce the heat to low and pour the egg mixture into the skillet. Let the eggs cook undisturbed for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue to cook until the eggs are just set but still slightly creamy.
- Serve: Remove the skillet from the heat and serve the scrambled eggs immediately. If desired, top with grated cheese for extra flavor.
Enjoy your delicious Spinach-Mushroom Scrambled Eggs with a slice of toast or some fresh fruit on the side for a complete meal!
