Description
A quick, protein-packed mushroom-spinach scrambled eggs recipe that’s perfect for a nutritious breakfast, brunch, or light dinner. Ready in just 15 minutes!
Ingredients
1/2 tbsp olive oil
1/4 cup onions, chopped
1 1/2 cups mushrooms, thinly sliced
1/2 cup fresh baby spinach
2 large eggs
1 large egg white
1 teaspoon water
Kosher salt, to taste
Black pepper, to taste
2 tbsp cheese (optional: gruyere, cheddar, or dairy-free cheese)
Instructions
1. In a small bowl, whisk the eggs, egg white, water, salt, and pepper until well blended.
2. Heat olive oil in a nonstick skillet over medium heat.
3. Add onions and sauté for 3–4 minutes until golden and tender.
4. Add mushrooms and cook for another 3–4 minutes until soft.
5. Stir in spinach and cook until wilted.
6. Pour in the egg mixture and stir gently until the eggs are cooked through and no liquid remains.
7. If using cheese, add it midway through cooking the eggs so it melts in.
8. Remove from heat and serve warm.
Notes
You can skip the cheese for a dairy-free option.
Add red pepper flakes or smoked paprika for a flavor kick.
Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American