Scrambled Eggs with Spinach and Mushrooms
A healthy breakfast option that features protein-rich eggs paired with nutritious spinach and mushrooms, perfect for a quick start to your day.
Ingredients
Main Ingredients
- 4 large eggs
- 1 cup fresh spinach, chopped Use fresh for the best flavor.
- 1 cup mushrooms, sliced Fresh mushrooms work best.
- 1 tablespoon olive oil or butter Use either for sautéing.
- Salt and pepper, to taste
Instructions
Preparation
- In a bowl, whisk the eggs until they are well beaten.
- Heat the olive oil or butter in a non-stick skillet over medium heat.
Cooking
- Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes, or until they are tender.
- Add the chopped spinach to the skillet and cook for another 1-2 minutes, until the spinach is wilted.
- Pour the beaten eggs into the skillet. Stir gently to combine with the mushrooms and spinach.
- Cook for about 3-5 minutes, stirring occasionally, until the eggs are softly scrambled and fully cooked.
- Season with salt and pepper to taste.
Notes
Serve warm topped with fresh herbs like parsley or chives. Pair with whole-grain toast or fresh fruit. Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat with a splash of water to keep moist.