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Mushroom Spinach Scrambled Eggs: A Healthy & Delicious Recipe

  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x

Description

Fluffy scrambled eggs with sautéed mushrooms, spinach, garlic, and Parmesan. A quick, healthy, and delicious breakfast or brunch!

Ingredients

Scale
  • 6 large eggs
  • 1 tablespoon milk or cream
  • 1 tablespoon butter
  • 8 ounces cremini mushrooms, sliced
  • 5 ounces fresh spinach, washed and roughly chopped
  • 1/4 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • Optional: Red pepper flakes for a touch of heat
  • Optional: Fresh chives, chopped, for garnish

Instructions

  1. Gently wipe the cremini mushrooms with a damp paper towel to remove any dirt. Slice the mushrooms into even pieces, about 1/4 inch thick.
  2. Place a large skillet over medium heat. Add the butter and let it melt completely. Add the sliced mushrooms to the skillet. Spread them out in a single layer as much as possible.
  3. Cook the mushrooms, stirring occasionally, until they are tender and have released their moisture. This usually takes about 5-7 minutes.
  4. Once the mushrooms are tender and browned, add the minced garlic to the skillet. Cook for about 30 seconds, or until the garlic is fragrant.
  5. Add the chopped spinach to the skillet with the mushrooms and garlic. Stir frequently until the spinach wilts down. This usually takes only a minute or two.
  6. Season the mushroom and spinach mixture with salt and freshly ground black pepper to taste. If you like a little heat, add a pinch of red pepper flakes. Stir everything together to ensure the seasonings are evenly distributed.
  7. Remove from heat and set aside.
  8. In a medium bowl, crack the six large eggs.
  9. Add the tablespoon of milk or cream to the bowl with the eggs.
  10. Use a whisk to thoroughly combine the eggs and milk or cream. Whisk until the mixture is light and frothy, with no streaks of egg white remaining.
  11. Season the egg mixture with a pinch of salt and freshly ground black pepper.
  12. Stir in the grated Parmesan cheese.
  13. Place the skillet with the mushroom and spinach mixture back over medium-low heat.
  14. Pour the egg mixture into the skillet over the mushroom and spinach mixture.
  15. Let the eggs cook undisturbed for a minute or two, until the bottom layer begins to set.
  16. Use a spatula to gently push the cooked egg from the edges of the skillet towards the center, allowing the uncooked egg to flow underneath. Continue to do this until the eggs are mostly cooked but still slightly moist.
  17. Once the eggs are cooked to your liking, remove the skillet from the heat.
  18. Serve immediately while they are still warm and creamy.
  19. Garnish with fresh chopped chives, if desired.
  20. Serve the scrambled eggs on their own, or with toast, English muffins, or croissants. They also pair well with a side of fresh fruit or a green salad.

Notes

  • Avoid soaking the mushrooms in water, as they will absorb it and become soggy.
  • Don’t overcrowd the pan when sautéing the mushrooms, as this will steam them instead of browning them.
  • Be careful not to burn the garlic, as it can become bitter.
  • Avoid overcooking the eggs, as they will become dry and rubbery.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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Find it online: https://sweetbananachef.com/mushroom-spinach-scrambled-eggs/