This Savory Mushroom & Spinach Scrambled Eggs recipe is a nutrient-packed breakfast that feels like a fancy cafe meal but takes just minutes to make at home. By sautéing earthy mushrooms and sweet onions first, you create a rich, flavorful base that perfectly complements the fluffy eggs.
With vibrant spinach and an optional sprinkle of cheese, this dish is a wholesome, low-carb way to start your morning with plenty of protein and veggies.
Recipe Details
- Flavor Profile: Earthy mushrooms and caramelized onions provide a deep savory flavor that pairs beautifully with the fresh spinach and mild eggs.
- Texture: Soft, fluffy egg curds are contrasted by the tender bite of mushrooms and onions.
- Time: 5 minutes prep, 10 minutes cook time.
- Difficulty: Very Easy. It is a simple one-pan scramble.
What You’ll Need
To make this recipe, you will need a medium nonstick skillet to prevent the eggs from sticking and a spatula for stirring. A small bowl and whisk (or fork) are needed to beat the eggs. The ingredients rely on fresh vegetables like mushrooms, spinach, and onion, combined with eggs and a splash of water for fluffiness.
Ingredient Notes
- Mushrooms – You need 1 1/2 cups of thinly sliced mushrooms. Baby bella (cremini) or white button mushrooms work well. Slicing them thin ensures they cook quickly and mix evenly with the eggs.
- Spinach – Fresh baby spinach adds color and nutrition. It wilts down fast, so you can pack it in.
- Onions – Chopped onions add sweetness and aromatic depth. Sautéing them until golden is key for flavor.
- Eggs – Use 2 large eggs and 1 egg white. This combination lightens the texture and boosts protein while keeping the richness of the yolks.
- Water – Whisking in a teaspoon of water helps create steam as the eggs cook, making them fluffier.
- Cheese (Optional) – Gruyère adds a nutty sophistication, while cheddar adds a classic sharp bite. Dairy-free cheese works too.
Add-ins and Substitutions
- Herbs – Fresh thyme or chives would be a delicious addition to the mushroom mixture.
- Garlic – Add a clove of minced garlic with the mushrooms for an extra savory punch.
- Protein – Stir in some diced ham or crumbled bacon for a meatier breakfast.
- Vegetables – Diced red bell peppers or cherry tomatoes can be sautéed along with the onions.
How to Make Savory Mushroom & Spinach Scrambled Eggs
- Whisk Eggs: In a small bowl, whisk the 2 eggs, 1 egg white, 1 teaspoon of water, and 1/8 tsp each of salt and pepper until fully blended and frothy.
- Sauté Onions: In a medium nonstick skillet, heat the olive oil over medium heat. Add the onions and cook until they are tender and golden, about 3 to 4 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook and stir for 3-4 minutes until they are tender and have released their moisture.
- Wilt Spinach: Add the fresh baby spinach to the pan; cook and stir briefly until it is just wilted.
- Scramble: Pour the egg mixture into the skillet over the vegetables. Cook and stir gently with a spatula just until the eggs are thickened and no liquid egg remains. If you are using cheese, sprinkle it in now so it melts into the warm eggs.
- Serve: Season with additional salt and pepper if needed and serve immediately.
Pro Tip: Don’t overcook the eggs! Remove the pan from the heat when the eggs look slightly wet. The residual heat from the pan and vegetables will finish cooking them to a perfect, creamy consistency rather than a dry rubbery one.
Recipe Tips
- Slice Thinly: Thinly slicing the mushrooms helps them brown faster and integrate better with the delicate egg curds.
- Heat Control: Keep the heat at medium. High heat can burn the onions and make the eggs tough.
- Salt Timing: Seasoning the eggs before cooking helps break down the proteins for a tender scramble, but taste again at the end to ensure it’s perfect.
FAQs
- Can I use frozen spinach? Yes, but make sure to thaw it and squeeze out all the excess water so you don’t end up with watery eggs.
- Can I use all egg whites? Yes, you can use about 1/2 to 3/4 cup of egg whites instead of whole eggs for a lower-fat option.
- How do I store leftovers? Scrambled eggs are best eaten fresh, but you can store leftovers in the fridge for 1 day and reheat gently in the microwave.
Serving Suggestions
- Toast: Serve with a slice of whole-grain toast or sourdough.
- Avocado: Sliced avocado on top adds creaminess and healthy fats.
- Fruit: A side of fresh berries or melon completes the meal.
Make This Recipe in Advance
- Prep: You can slice the mushrooms and onions the night before to speed up your morning routine.
- Egg Mix: You can whisk the eggs, water, and spices in a jar the night before and just pour them into the pan in the morning.
Savory Mushroom & Spinach Scrambled Eggs
- Total Time: 15 minutes
- Yield: 1 Serving 1x
Description
This Savory Mushroom & Spinach Scrambled Eggs recipe is a nutrient-packed breakfast that feels like a fancy cafe meal but takes just minutes to make at home. By sautéing earthy mushrooms and sweet onions first, you create a rich, flavorful base that perfectly complements the fluffy eggs. With vibrant spinach and an optional sprinkle of cheese, this dish is a wholesome, low-carb way to start your morning with plenty of protein and veggies.
Ingredients
The Veggie Base
- 1/2 tablespoon olive oil
- 1/4 cup onion, chopped
- 1 1/2 cups mushrooms (baby bella or white button), thinly sliced
- 1/2 cup fresh baby spinach
The Egg Mixture
- 2 large eggs
- 1 large egg white
- 1 teaspoon water
- Kosher salt and black pepper, to taste
- 2 tablespoons shredded cheese (Gruyère, Cheddar, or dairy-free), optional
Instructions
Whisk Eggs
In a small bowl, whisk together the 2 eggs, 1 egg white, 1 teaspoon of water, and a pinch (approx. 1/8 tsp) each of salt and pepper. Blend: Whisk until fully blended and frothy.
Sauté Onions
Heat the olive oil in a medium nonstick skillet over medium heat. Cook: Add the chopped onions and cook for 3–4 minutes until tender and golden.
Cook Mushrooms
Add the thinly sliced mushrooms to the skillet. Sauté: Cook and stir for 3–4 minutes until they are tender and have released their moisture.
Wilt Spinach
Add the fresh baby spinach to the pan. Stir: Cook briefly until it is just wilted (about 30 seconds).
Scramble
Pour the whisked egg mixture into the skillet over the vegetables. Cook: Stir gently with a spatula, pushing the eggs across the pan. Cook just until the eggs are thickened and no liquid remains.
Cheese
If using cheese, sprinkle it in now so it melts into the warm eggs.
Serve
Remove from heat immediately. Season with additional salt and pepper if needed and serve hot.
Notes
The “Carryover” Effect: Don’t overcook the eggs! Remove the pan from the heat when the eggs look slightly wet. The residual heat from the pan and vegetables will finish cooking them to a perfect, creamy consistency rather than a dry rubbery one.
Slice Thinly: Thinly slicing the mushrooms ensures they brown faster and integrate better with the delicate egg curds, rather than being chunky obstacles.
Water Secret: Adding a teaspoon of water to the egg mixture creates steam as it cooks, resulting in fluffier eggs.
Spinach Swap: If using frozen spinach, thaw it completely and squeeze out all excess water before adding, otherwise your eggs will turn gray and watery.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop / Scramble
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 260
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 375mg
Keywords: mushroom scrambled eggs, healthy breakfast recipes, spinach and eggs, low carb breakfast ideas, vegetarian keto recipes, protein packed breakfast, easy egg scramble
