Scrambled Eggs with Mushrooms & Spinach

Scrambled eggs are a breakfast staple, loved for their simplicity and versatility. But why not take your classic scramble to the next level by adding nutritious, flavorful ingredients like mushrooms and spinach? This Scrambled Eggs with Mushrooms and Spinach recipe is an easy, wholesome meal that’s perfect for any time of day. Whether you’re a beginner or an experienced cook, you’ll find this recipe a breeze to follow, packed with vibrant flavors and healthy benefits. Let’s dive in!

Ingredients for Scrambled Eggs with Mushrooms and Spinach

4 large eggs
1 cup fresh spinach (washed and chopped)
1/2 cup mushrooms (sliced)
2 tablespoons olive oil or butter
Salt and pepper, to taste
A pinch of garlic powder (optional)
1 tablespoon grated Parmesan (optional)
Fresh herbs for garnish (optional)

Directions for Cooking

Prepare the Vegetables: Start by washing and chopping the spinach. Slice the mushrooms thinly, as they’ll cook quicker and evenly.
Sauté the Mushrooms: Heat olive oil (or butter) in a skillet over medium heat. Once hot, add the mushrooms. Cook for about 4-5 minutes until they release their moisture and become soft and golden. If you’re using garlic powder, sprinkle it over the mushrooms while they cook to infuse extra flavor.
Add Spinach: Add the spinach to the pan, stirring occasionally until it wilts down, which should only take about 1-2 minutes.
Scramble the Eggs: While the veggies are cooking, crack the eggs into a bowl. Whisk them until the yolks and whites are fully blended. Season with salt and pepper. Pour the eggs into the pan with the mushrooms and spinach, and cook gently over medium-low heat. Stir frequently to create creamy, soft curds.
Finish and Serve: When the eggs are scrambled to your desired texture, remove from heat. You can sprinkle Parmesan cheese on top for a cheesy, savory finish and garnish with fresh herbs like parsley or chives.

Recipe Notes

Don’t Overcook the Eggs: The key to perfectly scrambled eggs is to cook them low and slow. If you cook them too fast, they can become dry. Keep the heat moderate to low and stir gently for that soft, creamy texture.
Adjust for Taste: Feel free to customize this recipe by adding other vegetables like bell peppers or onions, or even a dash of hot sauce for a kick. The beauty of scrambled eggs is their adaptability!

Time and Serving

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 2 (you can double the ingredients for more servings)

Storage

If you happen to have leftovers, you can store the scrambled eggs in an airtight container in the fridge for up to 2 days. When reheating, do so gently in a microwave or on a stovetop over low heat to avoid drying them out.

Nutrition Breakdown (Per Serving)

Calories: 220 kcal
Protein: 14g
Fat: 16g
Carbohydrates: 5g
Fiber: 1g
Sugar: 1g
Sodium: 210mg

This nutritious scramble offers a good mix of protein from the eggs and fiber from the spinach and mushrooms. It’s a low-carb, high-protein meal that will keep you full and satisfied.

Extra Tips to Make the Recipe Perfect

Use Fresh Eggs: For the best texture and flavor, opt for the freshest eggs you can find. Free-range or organic eggs are a great choice.
Add a Splash of Milk: If you like your scrambled eggs extra creamy, add a tablespoon of milk or cream to the eggs before whisking. It’ll give them a fluffier texture.
Experiment with Herbs: While fresh herbs are optional, they can really elevate the dish. Try thyme, basil, or dill to add a burst of freshness.

How to Serve Scrambled Eggs with Mushrooms and Spinach

Toast: Serve your scramble with a side of toasted whole-grain bread or an English muffin for some crunch and fiber.
Avocado: For a creamy twist, add a few slices of ripe avocado on the side or top your eggs with it.
Cheese: A sprinkle of shredded cheese like cheddar, feta, or goat cheese can add richness and depth to your scramble.

Kitchen Tools Needed

A frying pan or skillet
A whisk for the eggs
A spatula for stirring
A sharp knife for slicing mushrooms and chopping spinach
A mixing bowl for the eggs

FAQs

Yes! Scrambled eggs can be stored in the fridge for up to two days. Just reheat gently to avoid overcooking them.

Absolutely! If you’re using frozen spinach, make sure to thaw and drain it well to remove excess moisture before adding it to the pan.

You can try adding tomatoes, bell peppers, zucchini, or even some onions for more flavor and variety.

For fluffier eggs, whisk in a little milk or cream before cooking. The air whipped into the eggs during the whisking process also contributes to fluffiness.

Yes, non-dairy milk like almond or oat milk works just fine for the scramble if you’re avoiding dairy.

Final Thoughts

Scrambled eggs with mushrooms and spinach are a perfect balance of flavor, nutrition, and ease. Whether you’re looking for a hearty breakfast or a quick lunch, this dish offers a satisfying, protein-packed meal that’s full of healthy veggies. So, why not give it a try? It’s delicious, customizable, and sure to be a new favorite in your kitchen!