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–+ servings
A delicious plate of Mushroom Spinach Scrambled Eggs topped with fresh avocado slices, red onion, and dill.

Mushroom Spinach Scrambled Eggs

A quick and nutritious breakfast featuring sautéed mushrooms, spinach, and fluffy scrambled eggs, perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sautéed Vegetables
  • 2 tablespoons butter divided
  • 6 ounces baby bella mushrooms sliced
  • 2 cloves garlic
  • 1 large handful fresh baby spinach
  • generous pinch fine sea salt
  • generous pinch freshly-ground black pepper
For the Scrambled Eggs
  • 4 large eggs whisked
  • pinch salt
For Serving
  • lots fresh herbs such as dill, cilantro, basil or parsley, for topping

Equipment

  • Skillet

Method
 

  1. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the mushrooms and onion and sauté, stirring occasionally, until the mushrooms are nearly browned. Add the garlic, season with salt and pepper, and sauté for 1 minute, stirring occasionally. Add the spinach and toss gently for 1-2 minutes until wilted. Slide the vegetables to one side of the pan and reduce heat to medium-low.
  2. Add the remaining butter to the empty side of the pan and stir to melt. Add the eggs and a pinch of salt. Cook, stirring slowly and frequently, until scrambled. Turn off the heat and gently toss the eggs with the vegetable mixture.
  3. Taste and season with additional salt and pepper if needed.
  4. Serve warm with sliced avocado and fresh herbs.

Notes

This recipe is designed for health-conscious home cooks looking for quick, nutritious breakfast options. It's simple to prepare and can be customized with your favorite herbs.

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