Scrambled Eggs with Spinach and Mushrooms
Elevate your breakfast routine with this vibrant and nutritious recipe for Scrambled Eggs with Spinach and Mushrooms. Featuring tender mushrooms, fresh spinach, and creamy eggs blended with a touch of milk and Parmesan cheese, this dish strikes the perfect balance between flavor and texture. Sautéed in a buttery olive oil base for an irresistible depth of flavor, the vegetables add a savory, earthy note, while the fluffy scrambled eggs remain delicately soft and creamy. Ready in just 20 minutes, this quick and healthy recipe is ideal for busy mornings, brunch gatherings, or a simple yet satisfying dinner. Rich in protein and packed with vitamins, it’s a wholesome meal that’s as delicious as it is easy to prepare. Serve with crusty bread or a fresh side salad to complete your plate.
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Recipe Information
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 tablespoons milk
- 2 tablespoons butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Instructions
Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Whisk the ingredients together until well combined and the mixture is smooth.
Heat 1 tablespoon of butter and olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms to the skillet and sauté for about 3-4 minutes, or until they are golden brown and tender.
Add the fresh spinach to the mushrooms. Stir and cook for an additional 2 minutes until the spinach is wilted. Transfer the spinach and mushrooms to a plate.
Reduce the heat to medium-low. Add the remaining tablespoon of butter to the same skillet. Once the butter is melted and begins to bubble, add the egg mixture.
Let the eggs cook undisturbed for about 30 seconds, then gently stir them with a spatula, folding the eggs towards the center as they begin to set.
Once the eggs are about halfway cooked, fold in the sautéed spinach and mushrooms.
Continue cooking the eggs gently, stirring occasionally until they reach your desired consistency. The eggs should be soft and slightly runny for the best texture.
Sprinkle the grated Parmesan cheese over the top and fold it into the eggs until melted.
Remove the scrambled eggs from the heat and serve immediately.
Nutrition Facts
Calories |
723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 1846 mg | 80% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 328 mg | 25% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 782 mg | 17% | |
*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.
