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Mushroom Spinach Scrambled Eggs Recipe
Ben Carraoli

Mushroom Spinach Scrambled Eggs Recipe

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Follow these simple steps to create your perfect scramble. Each part is easy and quick.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. If you’re adding cheese, sprinkle it over the scramble just before finishing. It melts quickly and adds a deliciously creamy texture.
  7. 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.