Mediterranean Diet Scrambled Eggs with Spinach and Mushrooms
Elevate your morning routine with these Mediterranean Diet Scrambled Eggs with Spinach and Mushrooms, a wholesome and flavorful start to your day. Packed with fresh spinach, earthy mushrooms, creamy feta cheese, and aromatic garlic, this recipe combines nutritious ingredients with the comforting appeal of perfectly cooked scrambled eggs. The addition of olive oil and a touch of milk ensures a silky texture, while a sprinkle of chives provides a vibrant finish. Ready in just 20 minutes, this quick and healthy dish is ideal for busy mornings or a leisurely brunch. Rich in protein, vitamins, and Mediterranean-inspired flavors, it’s a satisfying option for a balanced meal that doesn’t compromise on taste. Serve with whole-grain toast or avocado for an even heartier plate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 cups Fresh spinach
- 1 cup Mushrooms
- 1 tablespoon Olive oil
- 0.25 cup Feta cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 clove Garlic
- 2 tablespoons Milk
- 1 tablespoon Chives
Instructions
Crack the eggs into a medium-sized bowl. Add milk, salt, and black pepper. Whisk together until the mixture is well combined and slightly frothy.
Clean the mushrooms by brushing off any dirt and slice them thinly. Mince the garlic clove.
Heat olive oil in a large non-stick skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced mushrooms to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the mushrooms become golden brown and soft.
Add the fresh spinach to the skillet and cook for an additional 1-2 minutes, just until the spinach has wilted.
Reduce the heat to low and pour in the egg mixture. Let it sit without stirring for about 30 seconds.
Using a spatula, gently stir the eggs, folding the cooked portions over the raw ones until the eggs start to form creamy curds.
Once the eggs are set but still soft and moist, add the crumbled feta cheese and fold it into the eggs.
Remove the skillet from the heat and give it one last gentle stir. Taste and adjust seasoning with more salt and pepper if needed.
Serve the scrambled eggs immediately, garnished with freshly chopped chives.
Nutrition Facts
Calories |
662 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 2187 mg | 95% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 411 mg | 32% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
