Mushroom Spinach Scrambled Eggs
A quick and nutritious breakfast made with eggs, fresh spinach, and mushrooms, ready in just 10 minutes.
Ingredients
For the Scrambled Eggs
- 4 large large eggs High in protein, rich in vitamins D and B12
- 1 cup fresh spinach, chopped Packed with iron, vitamins A, C, and K
- 1 cup mushrooms, sliced Good source of antioxidants and selenium
- 2 tablespoons milk (optional) Use a plant-based milk for a dairy-free option
- 1 tablespoon olive oil or butter Healthy fats, may lower cholesterol levels
- Salt and pepper to taste
Instructions
Preparation
- In a skillet, heat olive oil or butter over medium heat.
- Add sliced mushrooms and sauté until they are soft, about 3-4 minutes.
- Add chopped spinach and cook until it is wilted, another 1-2 minutes.
- In a bowl, whisk together eggs, milk (if using), salt, and pepper until well combined.
- Pour the egg mixture into the skillet with mushrooms and spinach.
- Cook, stirring gently, until the eggs are just set, around 2-3 minutes.
- Serve warm.
Notes
Avoid overcooking the eggs to prevent dryness, use fresh ingredients for best flavor, and adjust salt to taste. This recipe can also be tailored with additional ingredients like cheese or herbs.