10-Minute Mushroom Spinach Scrambled Eggs
A quick, protein-packed breakfast with sautéed mushrooms and spinach in fluffy scrambled eggs. Ready in 10 minutes with minimal effort and simple ingredients.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10
- Yield: 2 servings
- Category: Easy Breakfast Recipes
- Method: Stir-fry/Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Large eggs, 4
Mushrooms, sliced, ½ cup
Fresh spinach, 1 cup
Milk or cream, 2 tablespoons
Butter or olive oil, 1 tablespoon
Garlic clove, minced, 1
Salt, to taste
Pepper, to taste
Shredded cheese, ¼ cup (optional)
Instructions
Heat butter or olive oil in a large skillet over medium heat. Sauté garlic, then add mushrooms and spinach until wilted. Push vegetables to the side.
Crack eggs into the pan, add milk/cream, salt, and pepper. Whisk until scrambled. Fold in cooked vegetables and optional cheese. Cook until eggs are just set.
Notes
Use non-dairy milk for lactose-free option
Substitute any mushrooms (shiitake, portobello, etc.)
Add nutritional yeast for extra flavor
Serve with whole grain toast or avocado
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 250mg