Description
These Mushroom Spinach Scrambled Eggs are a cozy, nutrient-packed breakfast with earthy mushrooms, tender spinach, and creamy eggs. It’s a quick, flavorful dish that brings comforting alpine diner memories to your morning routine.
Ingredients
- 4 large eggs
- 1/3 cup milk (or water)
- 1 tablespoon butter (or olive oil)
- 1 cup fresh baby spinach, chopped
- 3/4 cup mushrooms, sliced (button or cremini)
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- Optional: chopped parsley, shredded cheese, or chili flakes for topping
Instructions
- Wash and slice mushrooms. Chop spinach and optional herbs. Beat eggs with milk, salt, pepper, and garlic powder in a bowl until fully combined.
- Heat butter in a non-stick skillet over medium heat. Add mushrooms and cook undisturbed for 2–3 minutes. Stir and cook another 2–3 minutes until golden. Add spinach and cook for 1 minute until wilted.
- Reduce heat to medium-low. Pour egg mixture into skillet. Let sit for 30 seconds, then gently stir from edges toward center. Cook, folding gently, until just set and creamy.
- Remove from heat while slightly underdone—they’ll finish cooking from residual heat. Top with parsley, cheese, or chili flakes, and serve warm.
Notes
Don’t overcook eggs, they’ll keep cooking off-heat. Use fresh produce for the best flavor. Low heat gives you soft, tender results. Pre-salt the egg mix for even seasoning. Double the recipe in batches for meal prep.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American