Mushroom Spinach Scrambled Eggs
A simple yet delicious recipe for Mushroom Spinach Scrambled Eggs, perfect for breakfast or a light meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 eggs
- 1 cup of fresh spinach
- 1/2 cup of sliced mushrooms
- 1 tablespoon of butter or olive oil
- Salt and pepper to taste
Instructions
- Heat the butter or olive oil in a skillet over medium heat.
- Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes until softened.
- Toss in the fresh spinach and cook for another 1-2 minutes until wilted.
- Crack your eggs into a bowl and whisk with a sprinkle of salt and pepper.
- Pour the whisked eggs into the skillet with the mushrooms and spinach and gently stir.
- Continue to stir until the eggs are fully cooked and fluffy.
- Serve hot and enjoy your Mushroom Spinach Scrambled Eggs!
Notes
For extra flavor, consider adding diced tomatoes or cheese. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg
Find it online: https://thestationrecipes.com/mushroom-spinach-scrambled-eggs-3/