Savory Mushroom Spinach Scrambled Eggs for a Perfect Breakfast
A deliciously nourishing breakfast featuring Mushroom Spinach Scrambled Eggs that are quick and easy to make.
Equipment
- - Skillet
Ingredients
For the Eggs
- 4 large Eggs Fresh, large eggs provide the perfect base.
- 1 splash Milk Adds creaminess.
For the Vegetables
- 1 cup Mushrooms Sautéed mushrooms enhance savory depth.
- 2 cups Spinach Fresh spinach adds nutrition.
Optional Enhancements
- 1/2 cup Cheese Shredded cheese for richness.
- Salt Season to taste.
- Pepper Season to taste.
Instructions
Cooking Instructions
- In a skillet over medium heat, add a splash of oil and sauté sliced mushrooms until golden brown, about 4-5 minutes. Toss in fresh spinach and cook until wilted, approximately 1-2 minutes.
- In a bowl, crack the fresh eggs and add a splash of milk. Whisk together until fully combined and frothy for light, fluffy eggs.
- Pour the egg mixture into the skillet with the sautéed vegetables. Gently stir with a spatula, cooking on medium-low heat until the eggs are just set, about 3-4 minutes.
- Sprinkle with salt, pepper, and any optional seasonings like garlic powder. Stir until well combined and seasonings are evenly distributed.
- Remove from heat and transfer the scrambled eggs to plates. Enjoy your Mushroom Spinach Scrambled Eggs warm.
Notes
Optional: Add shredded cheese on top just before serving for an extra creamy touch.