Why Make This Mushroom Spinach Scrambled Eggs
Looking for a delicious way to start your day? Mushroom Spinach Scrambled Eggs are not only a delightful treat but also a powerhouse of nutrients. This breakfast recipe combines earthy mushrooms and fresh spinach with fluffy, creamy eggs, creating a dish that’s both satisfying and healthy. It’s quick to prepare, making it perfect for busy mornings or a relaxed weekend brunch. Plus, it’s packed with protein and vitamins, helping you feel energized throughout your day.
How to Make Mushroom Spinach Scrambled Eggs
Making Mushroom Spinach Scrambled Eggs is a cinch! With a few simple steps, you can craft a dish that bursts with flavor and color. The combination of sautéed mushrooms and vibrant spinach offers a delightful taste and texture that elevates your traditional scrambled eggs. The best part? You can have this nutritious meal on your table in under 15 minutes!
Ingredients:
- Olive oil cooking spray
- 1 cup Mushrooms (chopped, any kind, measured after chopping)
- 2 cups Fresh spinach (packed)
- 4 Large eggs
- 2 tablespoons Sharp cheddar cheese (shredded)
- Salt and freshly ground black pepper (to taste)
- Fresh chives or parsley (chopped, optional for garnish)
Directions:
- Heat a medium nonstick skillet over medium heat and spray with olive oil cooking spray. To test if your pan is ready, flick a few drops of water onto the surface; they should sizzle gently.
- Add the chopped mushrooms and cook, stirring occasionally, until they release their water and start to brown, about 4 to 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 1 minute. Season lightly with a pinch of salt.
- While the spinach is wilting, whisk the eggs in a small bowl until well combined and slightly frothy.
- Pour the eggs into the skillet over the mushrooms and spinach, then let sit undisturbed for 30 seconds. Cook, gently folding with a spatula every 20 to 30 seconds, until the eggs are almost set but still slightly glossy, about 2 to 3 minutes.
- Stir in the shredded cheddar cheese, salt, and pepper. Continue to cook until the cheese is melted, about 30 to 60 seconds. Remove from heat while eggs are still slightly creamy.
- Garnish with fresh chives or parsley if desired, and serve immediately.
Nutritional Information
Per serving (based on 2 servings):
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 370mg
- Sodium: 330mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Protein: 23g
- Vitamin A: 3500 IU
- Vitamin C: 15 mg
- Calcium: 150 mg
- Iron: 2 mg
How to Serve Mushroom Spinach Scrambled Eggs
Mushroom Spinach Scrambled Eggs make a fantastic main dish for breakfast or brunch. Serve them with crispy whole-grain toast or a side of avocado for a balanced meal. They’re also perfect on a bed of fresh arugula for a light lunch. For a more filling option, pair these eggs with breakfast potatoes or a simple salad.
How to Store Mushroom Spinach Scrambled Eggs
If you have any leftovers (which is rare because they are so delicious!), store them in an airtight container in the refrigerator. They will last for up to 2 days. When reheating, do so gently in a skillet over low heat to maintain the fluffy texture of the eggs. Avoid reheating in the microwave, as this can make them rubbery.
Expert Tips for Perfect Mushroom Spinach Scrambled Eggs
- Use Fresh Ingredients: Fresh mushrooms and spinach yield the best flavor and texture. If you can, choose mushrooms that are firm and unblemished.
- Don’t Overcook the Eggs: To keep your scrambled eggs soft and creamy, remove them from the heat when they’re still slightly underdone; they will continue to cook with residual heat.
- Add Creaminess: For an even creamier texture, consider adding a splash of milk or cream to the beaten eggs.
- Customize Your Cheats: Feel free to swap the cheddar cheese with your favorite type, like feta for a tangy twist.
Delicious Variations
- Herbed Version: Add fresh herbs like basil or dill for an aromatic twist.
- Spicy Kick: Sprinkle in some red pepper flakes or diced jalapeños for a spicy version.
- Savory Add-Ins: Mix in cooked sausage or bacon for a heartier breakfast option.
- Cheesy Delight: Experiment with different cheeses like goat cheese or mozzarella to mix up the flavors.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes! If you have frozen spinach, just ensure it’s thawed and well-drained before adding it to the skillet. It’s a great way to save time!What kind of mushrooms work best for this recipe?
You can use any type of mushrooms you prefer—button, cremini, or even shiitake mushrooms provide wonderful flavors. Experiment to find your favorite!Can I make this ahead of time?
While it’s best fresh, you can prepare the mushrooms and spinach ahead of time. Store them in the refrigerator, and then just quickly scramble the eggs in the morning.Is there a vegetarian version?
Absolutely! This dish is already vegetarian-friendly. Just skip any meat-based add-ins you might consider.How do I achieve fluffy scrambled eggs?
The secret to fluffy scrambled eggs is whisking them well before cooking and removing them from heat before they are fully set.
Conclusion
Mushroom Spinach Scrambled Eggs are a delicious and nutritious way to brighten your breakfast table. With their rich flavors and easy preparation, they’re perfect for any meal of the day. Give this recipe a try and savor the delightful taste of fresh mushrooms and spinach with creamy eggs. We encourage you to experiment with the variations and make it your own. Happy cooking!
Mushroom Spinach Scrambled Eggs
Ingredients
Method
- Heat a medium nonstick skillet over medium heat and spray with olive oil cooking spray. To test if your pan is ready, flick a few drops of water onto the surface; they should sizzle gently.
- Add the chopped mushrooms and cook, stirring occasionally, until they release their water and start to brown, about 4 to 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted, about 1 minute. Season lightly with a pinch of salt.
- While the spinach is wilting, whisk the eggs in a small bowl until well combined and slightly frothy.
- Pour the eggs into the skillet over the mushrooms and spinach, then let sit undisturbed for 30 seconds.
- Cook, gently folding with a spatula every 20 to 30 seconds, until the eggs are almost set but still slightly glossy, about 2 to 3 minutes.
- Stir in the shredded cheddar cheese, salt, and pepper. Continue to cook until the cheese is melted, about 30 to 60 seconds.
- Remove from heat while eggs are still slightly creamy.
- Garnish with fresh chives or parsley if desired, and serve immediately.