Spinach Mushroom Egg Scramble

Recipe Details

Spinach Mushroom Egg Scramble

Prep Time: 3

Cook Time: 7

Total Time: 10

Servings:

Calories: 350kcal

Cost: $5

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Course: Breakfast

Cuisine: American

Keyword: breakfast, egg scramble, healthy scramble, Spinach Mushroom Egg Scramble, vegetable scramble

Ingredients

2 tablespoons butter divided
6 ounces baby bella mushrooms sliced or any mushrooms of choice
½ red onion thinly sliced adds sweetness
2 cloves garlic minced
1 large handful fresh baby spinach fresh or frozen spinach works
Fine sea salt and freshly ground black pepper to taste
4 large eggs whisked
½ avocado sliced, for serving
Fresh herbs such as dill cilantro basil or parsley for garnish

Directions

Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced mushrooms and red onion and sauté, stirring occasionally, until the mushrooms are golden brown.
Add the minced garlic to the skillet and season with a pinch of salt and pepper. Continue to sauté for 1 minute.
Toss in the spinach and cook for 1–2 minutes, or until wilted. Move the vegetables to the back of the pan and reduce the heat to medium-low.
Add the remaining tablespoon of butter to the skillet and allow it to melt. Pour in the whisked eggs and season with a pinch of salt. Stir slowly and continuously, cooking until the eggs are scrambled and cooked through.
Once the eggs are cooked, gently toss them with the sautéed vegetables. Taste and adjust seasoning with more salt and pepper if desired.
Serve the scrambled eggs warm with sliced avocado on the side and a sprinkle of fresh herbs.

Notes

This quick scramble is a great way to get your veggies and protein in one meal. The addition of avocado and fresh herbs adds a refreshing touch that makes it perfect for breakfast or brunch.

Nutrition