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Mushroom Spinach Scrambled Egg

Mushroom Spinach Scrambled Eggs

A quick, healthy, and low-calorie breakfast ready in minutes. These Mushroom Spinach Scrambled Eggs are a delicious way to start your day with veggies and protein.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 portions
Course: Breakfast, Main Course
Cuisine: American
Calories: 153
Ingredients Equipment Method Notes

Ingredients
  

  • Olive oil cooking spray
  • 1 cup mushrooms chopped into quarter-inch pieces, any kind
  • 2 cups fresh spinach
  • 4 large eggs
  • 2 tablespoons shredded sharp cheddar cheese loosely packed
  • Salt and freshly ground black pepper to taste
  • chopped fresh chives or parsley optional, for garnish

Equipment

  • 10-inch nonstick skillet
  • Small mixing bowl
  • whisk
  • Spatula

Method
 

  1. Heat a 10-inch nonstick skillet over medium heat (about 350°F). Spray with olive oil cooking spray.
  2. Add the chopped mushrooms and cook, stirring occasionally, until they release their water and start to brown, about 4 to 5 minutes.
  3. Add the fresh spinach to the skillet and cook until wilted and bright green, about 1 minute.
  4. Meanwhile, in a small bowl, whisk the eggs until well combined and slightly frothy.
  5. Pour the eggs into the skillet with the mushrooms and spinach. Let sit undisturbed for 20 seconds, then cook, stirring occasionally, until the eggs are almost set but still look slightly wet and glossy.
  6. Stir in the shredded cheddar cheese, salt, and pepper. Continue to cook until the cheese is melted and the eggs are cooked to your liking.
  7. Garnish with fresh chives or parsley, if desired, and serve immediately.

Notes

Feel free to add other vegetables like diced bell peppers or onions to the skillet along with the mushrooms. For a creamier texture, you can add a splash of milk or unsweetened almond milk to the eggs before whisking.
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