Description
A delicious and nutritious recipe for Mushroom-Spinach Scrambled Eggs, perfect for breakfast or brunch.
Ingredients
- 8 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 cup onion, diced
- 1/4 cup milk
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika (optional)
Instructions
- In a large bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika until well combined. Set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, stirring occasionally, until they are tender and browned.
- Stir in the chopped spinach and cook for 1-2 minutes until wilted.
- Pour the egg mixture into the skillet with the vegetables. Allow it to sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
- Continue to cook, stirring occasionally, until the eggs are softly set but still slightly runny, about 3-5 minutes. Remove from heat.
- Serve immediately, garnished with additional black pepper if desired.
Notes
- For a creamier texture, add an extra tablespoon of butter or a splash of heavy cream to the egg mixture.
- Try adding cheese, such as feta or cheddar, for extra flavor and richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 370mg