Mushroom Spinach Scrambled Eggs

Mushroom spinach scrambled eggs take me back to a calm morning when I wanted a quick breakfast that still felt special because I had a busy schedule ahead. I sautéed earthy mushrooms with tender spinach, then folded them gently into creamy scrambled eggs topped with a sprinkle of cheese. The simple combination tasted so comforting and satisfying.

Since then, I’ve made this dish often because it’s healthy, flavorful, and comes together in minutes. It’s a great way to enjoy veggies in the morning while still keeping things easy.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Eggs – Soft and fluffy, forming the base of the dish
• Mushrooms – Adds an earthy, umami flavor
• Spinach – Brings a fresh, nutritious element
• Olive oil – For sautéing the vegetables
• Parmesan cheese – A touch of sharpness to finish
• Salt and pepper – Essential to bring out all the flavors
• Tools You’ll Need
• Skillet – To cook the mushrooms, spinach, and eggs
• Whisk – To beat the eggs until smooth
• Mixing bowl – For whisking eggs before cooking
• Spatula – To stir and fold the eggs gently
• Cutting board – To prepare vegetables
• Knife – For slicing mushrooms

Instructions

Step 1

I start by heating olive oil in a skillet over medium heat.

Step 2

I add sliced mushrooms and cook until they’re golden and slightly softened.

Step 3

I toss in fresh spinach and sauté just until wilted, then remove the veggies from the skillet.

Step 4

I whisk eggs with a pinch of salt and pepper in a bowl until well combined.

Step 5

I pour the eggs into the skillet, cooking slowly and stirring gently with a spatula to create soft curds.

Step 6

I fold the cooked mushrooms and spinach back into the eggs and let everything warm through.

Step 7

I top the scramble with grated Parmesan cheese and extra black pepper before serving.

Tips

I sometimes add a splash of cream to make the eggs extra creamy. You can also use feta or goat cheese for a tangy twist. For more protein, add diced ham or smoked salmon.

Ways to Serve

This scramble is perfect on its own or served with toast, avocado, or a side of roasted potatoes. It also makes a great filling for breakfast wraps or sandwiches.

Frequently Asked Questions

Can I use frozen spinach?

Yes, just thaw and drain it well before adding to the skillet.

What other mushrooms work best?

Cremini, button, or even shiitake mushrooms all taste great.

Can I make this dairy-free?

Absolutely, skip the cheese or use a dairy-free alternative.

See You in the Kitchen

I hope you try these mushroom spinach scrambled eggs because they’re creamy, savory, and packed with nutrients. They make a perfect quick breakfast any day of the week!

Happy Cooking!

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