Scrambled Eggs with Spinach and Mushrooms
A delicious and healthy breakfast packed with protein, vitamins, and minerals. Quick to prepare and easily customizable.
Ingredients
Main Ingredients
- 2 large large eggs
- 1 cup fresh spinach, chopped Use fresh spinach for best flavor.
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil or butter For cooking the vegetables.
- to taste Salt and pepper Add to enhance flavor.
Optional Enhancements
- cheese, herbs, or spices Add for extra flavor.
Instructions
Cooking
- Heat the olive oil or butter in a non-stick skillet over medium heat.
- Add the sliced mushrooms and cook for about 3-4 minutes until they are soft.
- Add the chopped spinach to the skillet and cook for another 2 minutes until wilted.
- In a bowl, crack the eggs and whisk them with salt and pepper.
- Pour the eggs into the skillet with the veggies and let cook for about 1 minute.
- Stir gently with a spatula, mixing the eggs with the spinach and mushrooms.
- Continue to cook until the eggs are set but still creamy, about 2 more minutes.
- Remove from heat and serve immediately.
Notes
Serve your scrambled eggs hot, topped with cheese or fresh herbs. Pair with whole-grain toast or avocado slices for a complete breakfast. Store leftovers in an airtight container in the fridge for up to 2 days.