I have to tell you, I fell in love with this Mushroom Spinach Scrambled Eggs recipe the first time I made it. It’s quick, simple, and packed with flavor, perfect for busy mornings. I love how the mushrooms add a meaty texture while the spinach brings freshness and color.
Every bite feels light yet satisfying, and it’s a great way to start my day with protein. You can also enjoy a hearty breakfast like the Creamy Cajun Pepper Salmon Recipe for something different. I can’t wait to share this easy recipe with you.
Ingredients
Here’s what you’ll need to make this delicious scramble. I’ve included tips so you can get the best flavor every time:
- 2 large eggs – use fresh eggs for the richest taste and texture.
- 1 large egg white – adds extra protein without heaviness.
- 1 cup fresh baby spinach – avoid frozen if possible; it keeps the scramble vibrant and tender.
- ½ cup mushrooms, sliced (I like cremini or baby bella) – fresh mushrooms give the best earthy flavor.
- 1 teaspoon olive oil or butter – helps cook the vegetables evenly and adds richness.
- Salt and pepper to taste – seasoning is key for a flavorful scramble.
- Optional: 2 tablespoons shredded cheese (cheddar, feta, or mozzarella) – freshly grated cheese melts better and tastes more flavorful.
Note: several servings as per the ingredients quantity
Variations
You can tweak this recipe depending on your dietary needs or flavor preferences:
- Eggs: Use 3 whole eggs or skip the egg white for a richer scramble.
- Mushrooms: Swap for shiitake, portobello, or even zucchini if you’re not a fan of mushrooms.
- Spinach: Frozen spinach works if you’re short on fresh greens, just squeeze out excess water.
- Cheese: Add gruyere or feta for a creamier taste or skip for a dairy-free version.
- Spice: A dash of hot sauce or crushed red pepper can give it a nice kick. You might also enjoy a flavorful twist like the Cajun Shrimp and Crab Mac and Cheese Recipe for a lunch option.
Cooking Time
I love how fast this comes together. Here’s the breakdown:
- Prep Time: 5 minutes
- Cooking Time: 10 minutes
- Total Time: 15 minutes
Equipment You Need
A few basic tools make this recipe a breeze:
- Nonstick skillet – ensures eggs don’t stick and scramble evenly.
- Spatula – for gently folding eggs without breaking them.
- Mixing bowl – to whisk eggs and egg white together.
- Knife – to slice mushrooms and spinach.
- Cutting board – keeps your workspace organized.
How to Make Mushroom Spinach Scrambled Eggs Recipe?
Follow these simple steps to create your perfect scramble. Each part is easy and quick.
Prepare the Ingredients
Start by washing the spinach and slicing your mushrooms. Crack the eggs into a bowl and whisk them together with the egg white, adding a pinch of salt and pepper. Preparing everything first makes cooking faster and smoother.
Cook the Mushrooms
Heat the olive oil or butter in a skillet over medium heat. Add the mushrooms and sauté until they are golden and tender, about 4-5 minutes. This step brings out their rich, earthy flavor.
Add Spinach
Once mushrooms are cooked, toss in the spinach and cook until just wilted. It only takes about a minute, and this keeps the spinach bright green and fresh.
Scramble the Eggs
Pour the whisked eggs over the mushrooms and spinach. Let them sit for a few seconds, then gently fold with a spatula. Continue folding until eggs are softly set but still creamy.
Optional Cheese
If you’re adding cheese, sprinkle it over the scramble just before finishing. It melts quickly and adds a deliciously creamy texture.
Serve
Slide the scramble onto a plate immediately. Hot and fluffy scrambled eggs are best enjoyed fresh.
Additional Tips for Making This Recipe Better
From my experience, these tweaks make the scramble even tastier:
- I always use fresh spinach; it keeps the color vibrant.
- Sauté mushrooms slowly to get a caramelized flavor.
- Fold eggs gently for a soft, creamy texture.
- Season in layers – I add a pinch of salt while cooking mushrooms and again to the eggs.
- Don’t overcook; eggs continue to cook after removing from heat.
How to Serve Mushroom Spinach Scrambled Eggs Recipe?
Serving ideas make your dish look and taste amazing:
- Garnish with fresh herbs like chives or parsley for a pop of color.
- Serve with toasted whole-grain bread or an avocado slice for a hearty breakfast.
- Add a side of cherry tomatoes or roasted bell peppers for extra nutrients.
- Drizzle a little olive oil or hot sauce for flavor and presentation.
Nutritional Information
Here’s a quick look at what you get in one serving of this scramble:
- Calories: 271 – a perfect low-calorie breakfast.
- Protein: 21.5 g – helps keep you full and energized.
- Carbohydrates: 10 g – mostly from vegetables, keeping it low-carb.
- Fat: 17 g – from eggs and oil, providing healthy fats.
Make Ahead and Storage
Planning ahead makes mornings easier:
Storing
Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the creamy texture.
Freezing
I don’t usually freeze scrambled eggs, but if you need to, cool completely and freeze in a freezer-safe container for up to 1 month. Reheat slowly on low heat.
Reheating
Microwave on low power or warm in a skillet to avoid overcooking. Add a few drops of water or milk to restore creaminess if needed.
Why You’ll Love This Recipe?
This scramble is one of my favorites, and here’s why you’ll enjoy it too:
- Quick and Easy: Ready in 15 minutes, perfect for busy mornings.
- High Protein: Keeps you full and supports muscle recovery.
- Versatile: Easily swap vegetables or add cheese for different flavors.
- Healthy: Low in carbs, high in nutrients, and vegetarian-friendly.
- Delicious: Creamy eggs, earthy mushrooms, and fresh spinach make every bite satisfying.
This Mushroom Spinach Scrambled Eggs recipe is simple, flavorful, and perfect for any morning. I love how easy it is to customize and how fresh it tastes with just a few quality ingredients. Give it a try—you’ll see why it’s my go-to breakfast scramble!
Mushroom Spinach Scrambled Eggs Recipe
Ingredients
Method
- Follow these simple steps to create your perfect scramble. Each part is easy and quick.
- Start by washing the spinach and slicing your mushrooms. Crack the eggs into a bowl and whisk them together with the egg white, adding a pinch of salt and pepper. Preparing everything first makes cooking faster and smoother.
- Heat the olive oil or butter in a skillet over medium heat. Add the mushrooms and sauté until they are golden and tender, about 4-5 minutes. This step brings out their rich, earthy flavor.
- Once mushrooms are cooked, toss in the spinach and cook until just wilted. It only takes about a minute, and this keeps the spinach bright green and fresh.
- Pour the whisked eggs over the mushrooms and spinach. Let them sit for a few seconds, then gently fold with a spatula. Continue folding until eggs are softly set but still creamy.
- If you’re adding cheese, sprinkle it over the scramble just before finishing. It melts quickly and adds a deliciously creamy texture.
- Slide the scramble onto a plate immediately. Hot and fluffy scrambled eggs are best enjoyed fresh.
Notes
- I always use fresh spinach; it keeps the color vibrant.
- Sauté mushrooms slowly to get a caramelized flavor.
- Fold eggs gently for a soft, creamy texture.
- Season in layers – I add a pinch of salt while cooking mushrooms and again to the eggs.
- Don’t overcook; eggs continue to cook after removing from heat.