Wholesome Mushroom Spinach Scrambled Eggs for Busy Mornings
Quick and nutritious Mushroom Spinach Scrambled Eggs, perfect for busy mornings.
Equipment
- non-stick skillet
- Whisk
- Spatula
- bowl
Ingredients
For the Eggs
- 4 eggs Fresh eggs consider using organic or free-range for best taste
- 2 tbsp Milk or cream optional for creaminess
For the Vegetables
- 1 cup Mushrooms sautéed until golden brown
- 2 cups Fresh spinach or frozen spinach in a pinch
- 1 small Onion diced
- 1 clove Garlic minced or garlic powder
For Seasoning
- to taste Salt essential for flavor enhancement
- to taste Black pepper or smoked paprika for an exciting twist
- to taste Herbs fresh herbs like parsley or chives
Instructions
How to Make Mushroom Spinach Scrambled Eggs
- In a non-stick skillet, heat a drizzle of olive oil over medium heat. Add diced onion and sliced mushrooms, cooking until the mushrooms turn golden brown and the onions become translucent, about 5 minutes.
- Toss in the fresh spinach and minced garlic, sautéing until the spinach wilts down, which should take about 1-2 minutes.
- In a bowl, whisk together your fresh eggs and a splash of milk or cream until frothy.
- Pour the egg mixture into your skillet with the sautéed veggies. Gently stir with a spatula over medium-low heat for about 3-4 minutes.
- As the eggs start to set, season with salt, black pepper, and any fresh herbs. Keep stirring until the eggs are just set and still slightly creamy.
- Remove the skillet from the heat and serve your Mushroom Spinach Scrambled Eggs hot, optionally garnished with additional herbs or a sprinkle of cheese.
Notes
Enjoy as a delightful way to start your day. Can be paired with toast, avocado, or a side salad.