Description
This Mushroom-Spinach Scrambled Eggs recipe is a healthy and protein-packed breakfast made with sautéed mushrooms, spinach, and fluffy eggs. Perfect for a low-carb, high-protein start to your day, with optional cheese for added flavor!
Ingredients
1/2 tbsp olive oil
▢ 1/4 cup onions, chopped
▢ 1 1/2 cups thinly sliced mushrooms
▢ 1/2 cup fresh baby spinach
▢ 2 large eggs
▢ 1 large egg white
▢ 1 teaspoon water
▢ Kosher salt and black pepper, to taste
▢ 2 tablespoons cheese (gruyere, cheddar, or dairy-free cheese – optional)
Instructions
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In a small bowl, whisk together the eggs, egg white, water, salt, and pepper until fully blended.
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Heat olive oil in a medium nonstick skillet over medium heat.
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Add onions and sauté for 3 to 4 minutes until tender and golden.
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Stir in mushrooms and cook for an additional 3 to 4 minutes until tender.
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Add spinach and cook, stirring, until wilted.
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Pour in the egg mixture. Cook and stir gently just until the eggs are thickened and no liquid egg remains.
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If using cheese, add it with the eggs during the final stage of cooking.
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Serve hot.
Notes
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You can use dairy-free cheese for a dairy-free option.
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Serve with toast or avocado for a more filling breakfast.
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Adjust seasoning and add herbs like chives or parsley for extra flavor.
