Mushroom Spinach Scrambled Eggs
A nutritious and quick breakfast featuring fluffy scrambled eggs with fresh spinach and sautéed mushrooms.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 fresh eggs
- 1 cup fresh spinach
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Instructions
- Heat the olive oil or butter in a skillet over medium heat.
- Add the sliced mushrooms and sauté them until they’re tender, about 3-4 minutes.
- Stir in the fresh spinach and cook for about 1 minute, just until wilted.
- In a separate bowl, whisk the eggs together with a pinch of salt and pepper until fully mixed.
- Pour the egg mixture into the skillet over the sautéed vegetables.
- Gently stir the eggs until they’re scrambled to your desired consistency. Serve immediately.
Notes
For added flavor, top with cheese or serve with whole-grain toast.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 370mg
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