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Mushrooms and Spinach Egg Scramble Recipe

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4.4 from 13 reviews

A quick and healthy breakfast or brunch dish featuring sautéed mushrooms, fresh spinach, and fluffy eggs cooked together in one pan. This high-protein, savory recipe comes together in under 15 minutes, making it perfect for busy mornings or easy weekend meals. Enhanced with garlic, dried herbs, and cheese, it’s both creamy and satisfying.

Ingredients

Fat and Oils

  • 1 tablespoon butter
  • 1 tablespoon olive oil

Vegetables and Herbs

  • 250 grams mushrooms
  • 100 grams baby spinach (can use 100–200 grams or a few handfuls)
  • 2–3 garlic cloves, minced
  • 1/2 teaspoon dried herbs (basil, thyme, oregano, parsley)
  • 1/4 teaspoon dried chili flakes (optional)

Seasonings

  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Proteins and Dairy

  • 4 eggs
  • 1 cup grated cheese (cheddar, parmesan, or similar)

Instructions

  1. Prep the ingredients: Rinse and drain the baby spinach. Trim the stems if they are long according to preference. Crack the eggs into a bowl or jug and lightly beat them with a fork or spoon. Set aside for later.
  2. Cook the mushrooms: Heat a large non-stick skillet over medium-high heat and add the butter and olive oil. Once the fats are hot and melted, add the mushrooms. Season them with salt, black pepper, dried herbs, and chili flakes if using. Cook the mushrooms, stirring occasionally, for about 5 minutes until they turn golden brown. Add the minced garlic and stir to combine, cooking for another minute until fragrant.
  3. Add spinach and eggs: Add the baby spinach to the pan and mix it with the mushrooms until it starts to wilt. Pour the beaten eggs over the vegetables and gently stir everything with a spatula, moving the mixture around the pan to allow the eggs to cook evenly. Remove from heat when the eggs are almost fully set, as the residual heat will finish cooking them, keeping the eggs creamy and soft.
  4. Serve immediately: Transfer the mushroom, spinach, and egg mixture to plates and sprinkle with the grated cheese. Enjoy warm as a standalone meal or serve alongside a light salad for a complete breakfast or brunch.

Notes

  • Keep the heat between medium and high to ensure quick cooking without burning the ingredients.
  • Minced garlic should be freshly prepared just before cooking to avoid any bitterness.
  • Using both butter and olive oil helps prevent the butter from browning too fast while adding extra flavor.
  • The recipe is versatile; you can adjust the amount of spinach or type of cheese to your liking.
  • Serve immediately for the best texture and flavor as the eggs continue to cook if left in the pan.

Find it online: http://bitezly.com/mushrooms-and-spinach-egg-scramble-recipe/