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