Description
A delightful breakfast of scrambled eggs enhanced with earthy mushrooms and fresh spinach, offering a comforting and nutritious start to your day.
Ingredients
Scale
- 4 Fresh eggs
- 1 cup Mushrooms (button, cremini, or shiitake)
- 2 cups Fresh baby spinach
- Salt and pepper to taste
- 2 tbsp Butter or olive oil
Instructions
- Heat a generous knob of butter or a splash of oil in your non-stick skillet over medium heat.
- Add the sliced mushrooms to the pan, sautéing for about 4-5 minutes until golden brown.
- Throw in the fresh spinach, allowing it to wilt for about a minute.
- Whisk the eggs in a bowl with salt and pepper until well mixed.
- Pour the egg mixture into the skillet with the sautéed mushrooms and spinach.
- Stir gently until the eggs are scrambled to your desired doneness.
- Serve warm, optionally garnished with fresh herbs or a dash of hot sauce.
Notes
Make-ahead: Cooked mushrooms and spinach can be stored in the fridge for up to two days. Reheat gently before adding eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg