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Mushroom Spinach Scrambled Eggs

A savory mushroom spinach scramble for a filling breakfast or lunch, cooked in one skillet for easy cleanup.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Lunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces fresh eggs Large eggs are recommended for best results.
  • 8 oz mushrooms, sliced Any type of mushroom can be used.
  • 2 cups spinach, washed Feel free to adjust the amount of spinach to your preference.
Seasoning
  • 1 tsp salt Adjust to taste.
  • 1/2 tsp black pepper Freshly ground is best.
Cooking Fat
  • 2 tbsp olive oil or butter Use whichever you prefer for the recipe.

Method
 

Preparation
  1. Set a skillet over medium heat and add enough olive oil or butter to lightly coat the bottom.
Cooking Mushrooms
  1. Add sliced mushrooms in an even layer, cooking until golden brown. Stir occasionally.
Cooking Spinach
  1. Stir in the spinach and cook just until wilted, turning bright green.
Preparing Eggs
  1. In a bowl, whisk the fresh eggs with salt and pepper until uniform.
  2. Pour the eggs over the mushrooms and spinach, letting them set at the edges.
Final Cooking
  1. Scramble gently, stirring across the bottom of the pan to form soft curds, until the eggs are set but still glossy.
Serving
  1. Serve immediately while the curds are soft and the mushrooms are warm.

Notes

Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge and reheated gently.