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Mushroom-Spinach Scrambled Eggs Recipe

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3.9 from 4 reviews

A quick and nutritious Mushroom-Spinach Scrambled Eggs recipe that combines tender sautéed mushrooms and spinach with fluffy eggs for a wholesome start to your day. This easy skillet dish is perfect for a healthy breakfast or light meal, offering a delicious blend of flavors and textures.

Ingredients

Egg Mixture

  • 2 large eggs
  • 1 large egg white
  • 1 teaspoon water
  • Kosher salt, to taste
  • Black pepper, to taste

Vegetables & Oil

  • 1/2 tablespoon olive oil
  • 1/4 cup onions, chopped
  • 1 1/2 cups thinly sliced mushrooms
  • 1/2 cup fresh baby spinach

Optional

  • 2 tablespoons cheese (Gruyere, cheddar, or dairy-free cheese)

Instructions

  1. Prepare Egg Mixture: In a small bowl, whisk together the eggs, egg white, water, 1/8 teaspoon kosher salt, and black pepper until well blended and smooth.
  2. Heat Oil: Heat 1/2 tablespoon of olive oil in a medium nonstick skillet over medium heat until shimmering.
  3. Sauté Onions: Add the chopped onions to the skillet and cook, stirring occasionally, until they become tender and golden, about 3 to 4 minutes.
  4. Cook Mushrooms and Spinach: Add the sliced mushrooms to the skillet and cook while stirring for 3 to 4 minutes, until they are tender. Then stir in the fresh baby spinach and cook just until wilted.
  5. Cook Eggs: Pour the egg mixture into the skillet over the vegetables. If using cheese, add it now. Cook while stirring gently until the eggs are thickened and no liquid egg remains, about 2 to 3 minutes.

Notes

  • Use any cheese of your choice or omit for a dairy-free version.
  • For extra flavor, add herbs such as chives or parsley.
  • Adjust seasoning to taste, adding more salt or pepper if desired.
  • This recipe can be doubled easily for more servings.

Find it online: https://bitezly.com/mushroom-spinach-scrambled-eggs-recipe/