Description
A simple recipe for scrambled eggs with mushrooms and spinach.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon milk or water
- 1 teaspoon butter or oil
- 1/2 cup sliced mushrooms
- 1 cup fresh spinach
- Salt to taste
- Pepper to taste
Instructions
- Whisk eggs and milk or water together in a bowl. Season with salt and pepper.
- Heat butter or oil in a non-stick skillet over medium heat.
- Add mushrooms to the skillet and cook until softened, about 3-4 minutes.
- Add spinach to the skillet. Cook until wilted, about 1-2 minutes.
- Pour the egg mixture over the vegetables in the skillet.
- As the eggs set, gently push the cooked portions toward the center, allowing the uncooked egg to flow underneath.
- Continue cooking until the eggs are set to your liking.
- Serve immediately.
Notes
- For creamier eggs, use milk instead of water.
- You can add a pinch of garlic powder with the salt and pepper for extra flavor.
- Prep Time: 5 min
- Cook Time: 8 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2
- Sodium: 250
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 15
- Cholesterol: 180
Keywords: mushroom, spinach, scrambled eggs, breakfast, quick meal