Description
A quick and satisfying breakfast scramble packed with protein, fresh spinach, and mushrooms, perfect for busy mornings.
Ingredients
Main ingredients
- 4 large eggs (Use egg whites for a lighter option.)
- 1 cup fresh baby spinach (Frozen works too; just squeeze out water.)
- 1 cup mushrooms (cremini or white) (Any kind of mushrooms work.)
- 1 tablespoon olive oil or butter (Butter gives a richer taste.)
- 1 pinch salt (Adjust to taste.)
- 1 pinch black pepper (Adjust to taste.)
- 1-2 tablespoons milk or cottage cheese (Optional for creaminess.)
- 1/4 cup cheese (feta, cheddar, or parmesan) (Optional for added comfort.)
Instructions
Preparation
- Slice the mushrooms and lightly chop the spinach if necessary.
- In a bowl, crack eggs, add salt and pepper, and whisk until smooth. If desired, whisk in milk or cottage cheese.
Cooking
- Heat a nonstick pan over medium heat and add olive oil or butter.
- Cook mushrooms with a pinch of salt for about 2-3 minutes until they start to brown.
- Add spinach and stir until wilted, approximately 30-60 seconds.
- Lower the heat, pour in the eggs, and gently push from the edges to the center with a spatula until softly set.
- Turn off heat while eggs are still glossy and slightly undercooked.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or on low heat in a pan with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Cuisine: American