Go Back
–+ servings
Mushroom Spinach Scrambled Eggs

Creamy Mushroom Spinach Scrambled Eggs for a Cozy Breakfast

Delight in this easy Mushroom Spinach Scrambled Eggs recipe for a cozy breakfast that's rich in flavor and nutrition.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Egg Mixture
  • 4 large eggs preferably organic
  • 1 cup fresh spinach washed and chopped
  • 1 cup mushrooms sliced
  • 2 tablespoons milk or cream for creaminess
  • 1 tablespoon butter for cooking
  • salt to taste
  • pepper to taste

Equipment

  • non-stick skillet
  • Spatula
  • Mixing Bowl

Method
 

Cooking Instructions
  1. In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
  2. In a non-stick skillet, melt butter over medium heat. Add sliced mushrooms and sauté until tender.
  3. Add chopped spinach to the skillet and cook until wilted.
  4. Pour the egg mixture into the skillet, stirring gently until the eggs are softly scrambled and cooked through.
  5. Serve hot, optionally garnished with herbs.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 18gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 350mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 900IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

These scrambled eggs are best enjoyed fresh but can be stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave.

Tried this recipe?

Let us know how it was!