Description
This Mushroom-Spinach Scrambled Eggs recipe offers a nutritious and flavorful breakfast option that’s quick and easy to prepare. It combines tender sautéed mushrooms and fresh baby spinach with fluffy scrambled eggs, seasoned simply with salt and pepper, and optionally topped with grated Parmesan or feta cheese for an extra savory touch. Perfect for a wholesome morning meal, this dish is both vegetarian and gluten-free, making it suitable for a variety of dietary preferences.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- 1/4 cup whole milk or cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Vegetables
- 1/2 cup sliced mushrooms (cremini or white)
- 1 cup fresh baby spinach
Cooking Fat
- 1 tablespoon olive oil or butter
Optional Topping
- grated Parmesan or feta cheese
Instructions
- Prepare Egg Mixture: In a bowl, whisk together the eggs, milk (or cream), salt, and black pepper until the mixture is smooth and fully combined, ensuring even seasoning throughout.
- Sauté Mushrooms: Heat the olive oil or butter in a nonstick skillet over medium heat. Add the sliced mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they release their moisture and start to brown, developing rich flavor and texture.
- Add Spinach: Add the fresh baby spinach to the skillet with the mushrooms and cook for an additional 1 to 2 minutes until the spinach wilts and reduces in volume.
- Scramble Eggs: Reduce the heat to low and pour the egg mixture evenly over the sautéed vegetables in the skillet. Let the eggs sit undisturbed for about 30 seconds to begin setting, then gently stir with a spatula, pushing the eggs from the edges toward the center. Continue cooking, stirring occasionally, until the eggs are softly scrambled and just set but still moist and tender.
- Serve and Garnish: Remove the skillet from heat promptly to avoid overcooking. Serve the scrambled eggs immediately, topped with optional grated Parmesan or feta cheese for added flavor if desired.
Notes
- For extra creamy scrambled eggs, cook on low heat and avoid over-stirring to retain moisture.
- You can substitute kale in place of spinach for a different leafy green variation.
- Feel free to add diced onions or bell peppers during the sauté stage for additional flavor and texture.
