Mushroom-Spinach Scrambled Eggs Recipe
A delightful and nutritious breakfast option, these Mushroom-Spinach Scrambled Eggs are packed with flavor and protein. The earthiness of mushrooms, the freshness of baby spinach, and the creaminess of eggs come together beautifully in this easy-to-make dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Egg Mixture:
- 2 large eggs
- 1 large egg white
- 1 teaspoon water
- 1/8 tsp kosher salt
- Black pepper, to taste
Other Ingredients:
- 1/2 tbsp olive oil
- 1/4 cup onions, chopped
- 1 1/2 cups thinly sliced mushrooms
- 1/2 cup fresh baby spinach
- 2 tablespoons cheese, such as gruyere, cheddar, or dairy-free cheese (optional)
Instructions
- Egg Mixture: In a small bowl, whisk together eggs, egg white, water, kosher salt, and black pepper until well blended.
- Cooking: Heat olive oil in a medium nonstick skillet over medium heat. Add onions and cook until tender and golden, about 3-4 minutes. Add mushrooms and cook, stirring occasionally, for another 3-4 minutes until tender. Add baby spinach and cook until wilted.
- Scramble: Pour the egg mixture into the skillet. Cook and stir until the eggs are thickened and no liquid remains. If desired, sprinkle cheese over the eggs and cook until melted.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 215mg
Keywords: Mushroom-Spinach Scrambled Eggs, Scrambled Eggs with Mushrooms and Spinach, Breakfast Eggs
