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Mushroom Spinach Scrambled Eggs

A savory and satisfying take on scrambled eggs with mushrooms and fresh spinach for a quick, veggie-packed breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup fresh spinach Can use other leafy greens.
  • 1 cup mushrooms, sliced Thinly sliced works best.
  • 2 tablespoons olive oil or butter Use according to preference.
  • to taste Salt and pepper Add according to taste.

Method
 

Preparation
  1. Warm the skillet. Set a skillet over medium heat and add the olive oil or butter.
  2. Sauté the mushrooms. Add the sliced mushrooms and cook for 3–4 minutes, stirring occasionally.
  3. Wilt the spinach. Add the fresh spinach to the skillet and cook until fully wilted, about 30 seconds to 1 minute.
  4. Whisk the eggs. In a bowl, whisk the eggs with salt and pepper until blended.
  5. Scramble gently. Pour the eggs into the skillet with the mushrooms and spinach. Stir gently and continuously.
  6. Stop when just set. Cook for 2–3 minutes until the eggs are mostly set but still glossy.
  7. Serve right away. Spoon onto plates while the eggs are still soft and warm.

Notes

For best results, let the mushrooms soften fully before adding spinach. Serve immediately for the best texture.