Description
Creamy scrambled eggs loaded with sautéed mushrooms and bright spinach—this one-skillet breakfast is quick, nourishing, and flavorful. Ready in under 15 minutes, it’s perfect for busy mornings or easy brunches.
Ingredients
4 large eggs (room temperature for fluffier texture)
2 tablespoons milk or cream (optional, for extra creaminess)
Salt & pepper to taste
1 tablespoon butter or olive oil (for cooking)
1 cup mushrooms, sliced (button, cremini, or any variety)
1 cup baby spinach, loosely packed
1 tablespoon onion or shallot, finely chopped (optional)
Optional: ¼ cup grated cheese (e.g. feta, cheddar, goat cheese)
Optional: chopped fresh herbs (chives, parsley, basil) for garnish
Instructions
Prep the mushrooms and onions and rinse and dry the spinach.
Heat butter or oil in a nonstick skillet over medium heat. Add mushrooms (and onion, if using), and cook ~4–5 min until golden.
Add spinach and stir until wilted, 1–2 minutes. Lower the heat.
Whisk together eggs, milk, salt, and pepper until blended. Pour into skillet over veggies.
Let eggs sit briefly, then gently stir with a spatula until soft curds form (2–3 minutes total).
When eggs are just set, remove from heat. Stir in cheese if using, and garnish with herbs. Serve immediately.
Notes
Use low heat and gentle stirring for soft, creamy eggs.
Prep veggies the night before to make mornings smoother.
Leftovers can be stored in the fridge for 1–2 days; reheat gently to preserve texture.
- Prep Time: 5 minutes
- Cook Time: 8–10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop Skillet
- Cuisine: American
Nutrition
- Serving Size: ½ the recipe
- Calories: 220
- Sugar: 2g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 315mg
Keywords: scrambled eggs, mushroom spinach eggs, veggie breakfast, healthy brunch