Description
Start your day with these fluffy, protein-packed scrambled eggs loaded with earthy mushrooms and vibrant spinach. This quick and easy recipe is perfect for a wholesome breakfast or light brunch. It’s flavorful, nutritious, and ready in just 15 minutes!
Ingredients
Units
Scale
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1/2 cup mushrooms, thinly sliced (white button or cremini work well)
- 2 tablespoons milk (optional, for creamier eggs)
- 1 tablespoon olive oil or unsalted butter
- Salt and black pepper, to taste
- 1/4 teaspoon garlic powder (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a small bowl, whisk the eggs with milk (if using), salt, pepper, and garlic powder until well combined.
- Heat a non-stick skillet over medium heat and add olive oil or butter.
- Add the mushrooms to the skillet and sauté for 2–3 minutes, stirring occasionally, until they release their moisture and start to brown.
- Add the chopped spinach to the skillet and cook for another 1–2 minutes, until wilted.
- Reduce the heat to low and pour the whisked eggs into the skillet.
- Gently stir the eggs with a spatula, folding them over as they cook, to keep them soft and fluffy.
- Cook until the eggs are just set but still slightly glossy. Remove from heat.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- You can add cheese, like feta or shredded cheddar, for extra flavor.
- Swap spinach with kale or arugula if preferred.
- Serve with toast or avocado slices for a more filling meal.