Description
This quick and nutritious 10-Minute Mushroom Spinach Scrambled Eggs recipe combines protein-rich eggs with savory mushrooms and vitamin-packed spinach for a delicious, fluffy breakfast or light meal. Enhanced with garlic and optional cheese, this dish offers a flavorful and satisfying start to your day.
Ingredients
Units
Scale
Egg Mixture
- 4 large eggs
- 2 tablespoons milk or cream
- Salt and pepper to taste
Vegetables and Flavorings
- 1/2 cup mushrooms, sliced
- 1 cup fresh spinach
- 1 garlic clove, minced
Cooking Fat
- 1 tablespoon butter or olive oil
Optional
- 1/4 cup shredded cheese (optional)
Instructions
- Sauté the Mushrooms: Heat a non-stick skillet over medium heat. Add butter or olive oil and then the sliced mushrooms. Cook for about 3–4 minutes until they become golden brown and slightly softened, releasing their savory umami flavor.
- Add Garlic and Spinach: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and sauté for another minute until wilted, allowing the greens to soften and blend with the mushrooms.
- Scramble the Eggs: Lower the heat to medium-low. In a bowl, whisk the eggs together with milk, salt, and pepper. Pour this mixture into the pan, stirring gently with a spatula. Cook for 2–3 minutes, stirring occasionally, until the eggs are just set and creamy.
- Add Cheese and Serve: If using cheese, sprinkle it over the eggs and stir until melted to add creaminess and extra protein. Remove the pan from heat while the eggs are still slightly soft; they will finish cooking with residual heat. Serve immediately for the best texture and flavor.
Notes
- Use a non-stick skillet to prevent eggs from sticking and ensure easy stirring.
- For dairy-free options, substitute milk or cream with almond or oat milk and use olive oil instead of butter.
- Add herbs like chives or parsley for extra freshness and color.
- Adjust salt and pepper according to your taste preferences.
- Optional cheese can be omitted for lower fat or lactose-free diets.
