Easy Mushroom-Spinach Scrambled Eggs Recipe for a Healthy Breakfast
A quick and healthy breakfast made with fluffy scrambled eggs, sautéed mushrooms, and wilted spinach. This protein-packed, low-carb recipe is perfect for busy mornings and customizable with cheese, herbs, or spices
Ingredients
- 4 large eggs
- 1 cup fresh spinach loosely packed
- 1/2 cup mushrooms sliced – cremini or button
- 1 tablespoon olive oil or butter
- Salt and black pepper to taste
Optional Add-ins:
- 1 garlic clove minced
- 1/4 cup shredded cheese cheddar, feta, or goat cheese
- Fresh herbs parsley, chives, or thyme
- Red pepper flakes or paprika for heat
Instructions
Prep the ingredients:
- Wash and slice the mushrooms. Rinse the spinach if not pre-washed. Crack eggs into a bowl, season with salt and pepper, and whisk until smooth.
Sauté the vegetables:
- Heat olive oil or butter in a non-stick skillet over medium heat. Add mushrooms and cook for 3–4 minutes until softened and browned. Add spinach and sauté until wilted, about 1 minute.
Cook the scrambled eggs:
- Lower the heat. Pour the whisked eggs into the skillet. Let them sit for a few seconds, then gently stir with a spatula, folding the eggs from the edges toward the center until softly set.
Finish and serve:
- Turn off the heat while the eggs are still slightly soft — they’ll finish cooking from residual heat. Serve immediately, with optional cheese or herbs sprinkled on top.