Description
Elevate your morning routine with these protein-packed mushroom spinach scrambled eggs. This nutritious and simple dish features earthy mushrooms browned to perfection, vibrant fresh spinach, and velvety, light-as-air eggs. Ideal for busy mornings, this gourmet-style scramble provides a balanced, satisfying start to your day that keeps your energy levels stable and hunger at bay until lunch.
Ingredients
3 large eggs
1/2 cup sliced mushrooms
1 cup fresh baby spinach
1 tbsp butter or olive oil
1 tbsp milk
Salt and black pepper to taste
Instructions
Whisk the eggs, milk, salt, and pepper together in a small bowl until well combined.
Heat butter or olive oil in a non-stick skillet over medium heat.
Add the mushrooms to the skillet and sauté until golden brown and tender.
Add the fresh spinach and stir until just wilted, about 1 minute.
Reduce the heat to medium-low and pour the egg mixture into the skillet.
Let the eggs set for a few seconds, then gently fold them with a spatula until soft curds form and eggs are just cooked through.
Remove from heat immediately to prevent overcooking and serve warm.
Notes
Use a non-stick skillet to ensure the eggs stay fluffy and don’t stick to the pan. Remove the eggs while they still look slightly wet, as they will continue to cook briefly from residual heat.
- Prep Time: 5
- Cook Time: 8
- Category: Breakfast
- Method: Stovetop
- Cuisine: Modern Breakfast