Mushroom and Spinach Scrambled Eggs
Mushroom and Spinach Scrambled Eggs
Ingredients
- 4 large eggs
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 2 tablespoons milk, optional, for creaminess
- 1 tablespoon butter, or olive oil
- 2 garlic, cloves, minced
- to taste salt
- to taste black pepper
- 1/4 teaspoon chili flakes, optional
- 2 tablespoons grated cheese, optional – cheddar or Parmesan
Instructions
- 1
Heat 1 tablespoon of butter or olive oil in a non-stick pan over medium heat.
⏱️ 1 min
- 2
Add the 1 cup of sliced mushrooms to the pan and sauté for 4 to 5 minutes until they release their moisture and turn golden brown.
⏱️ 5 min
- 3
Add the 2 cloves of minced garlic to the pan and cook for 30 seconds until fragrant.
⏱️ 1 min
- 4
Toss in the 1 cup of fresh spinach and cook until wilted, which should take about 1 to 2 minutes.
⏱️ 2 min
- 5
In a separate bowl, whisk the 4 large eggs with the 2 tablespoons of milk (if using), salt, black pepper, and 1/4 teaspoon of chili flakes (if using).
⏱️ 2 min
- 6
Lower the heat to medium-low and pour the whisked eggs into the pan with the cooked vegetables.
⏱️ 1 min
- 7
Gently stir the eggs with a spatula, folding slowly to create soft, creamy curds. Continue cooking until the eggs are almost set.
⏱️ 2 min
- 8
When the eggs are almost set, sprinkle the 2 tablespoons of grated cheese (if using) over them and cook for another 30 to 60 seconds.
⏱️ 1 min
- 9
Remove the pan from the heat while the eggs are still slightly soft, as they will continue cooking from residual heat.
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Spinach Scrambled Eggs
- 4 large eggs
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 2 tablespoons milk, optional, for creaminess
- 1 tablespoon butter, or olive oil
- 2 garlic, cloves, minced
- to taste salt
- to taste black pepper
- 1/4 teaspoon chili flakes, optional
- 2 tablespoons grated cheese, optional – cheddar or Parmesan
Instructions
- 1
Heat 1 tablespoon of butter or olive oil in a non-stick pan over medium heat.
⏱️ 1 min - 2
Add the 1 cup of sliced mushrooms to the pan and sauté for 4 to 5 minutes until they release their moisture and turn golden brown.
⏱️ 5 min - 3
Add the 2 cloves of minced garlic to the pan and cook for 30 seconds until fragrant.
⏱️ 1 min - 4
Toss in the 1 cup of fresh spinach and cook until wilted, which should take about 1 to 2 minutes.
⏱️ 2 min - 5
In a separate bowl, whisk the 4 large eggs with the 2 tablespoons of milk (if using), salt, black pepper, and 1/4 teaspoon of chili flakes (if using).
⏱️ 2 min - 6
Lower the heat to medium-low and pour the whisked eggs into the pan with the cooked vegetables.
⏱️ 1 min - 7
Gently stir the eggs with a spatula, folding slowly to create soft, creamy curds. Continue cooking until the eggs are almost set.
⏱️ 2 min - 8
When the eggs are almost set, sprinkle the 2 tablespoons of grated cheese (if using) over them and cook for another 30 to 60 seconds.
⏱️ 1 min - 9
Remove the pan from the heat while the eggs are still slightly soft, as they will continue cooking from residual heat.