Description
A delightful breakfast dish combining scrambled eggs with sautéed mushrooms and fresh spinach.
Ingredients
Scale
- 4 fresh eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon butter or olive oil
- Salt and pepper to taste
Instructions
- Heat a non-stick skillet over medium heat and add the butter or olive oil.
- Add the sliced mushrooms to the skillet and cook for about 3-4 minutes until tender and golden brown.
- Toss in the chopped spinach and cook until wilted, about 2 minutes.
- In a bowl, crack the eggs and whisk them vigorously, then season with salt and pepper.
- Pour the whisked eggs into the skillet, swirling gently with the mushrooms and spinach.
- Cook while gently stirring for about 2-3 minutes until the eggs are just set but still creamy.
- Scoop the scramble onto a plate and serve hot.
Notes
Make-ahead tips: Whisk the eggs and chop the veggies the night before for quick morning prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 370mg