Description
Sumptuous mushroom-spinach scrambled eggs blend earthy flavors with creamy texture, creating a morning masterpiece. Protein-packed and surprisingly simple, this breakfast dish delivers gourmet satisfaction without complex techniques.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- ½ cup mushrooms, sliced (button, cremini, or shiitake)
- 1 cup fresh spinach, roughly chopped
Dairy and Seasoning Ingredients:
- 2 tablespoons milk or water (optional, for fluffier eggs)
- 1 tablespoon grated Parmesan cheese (optional)
- ¼ teaspoon garlic powder (optional)
- Salt and black pepper, to taste
Cooking Ingredients:
- 2 teaspoons olive oil or butter
- Fresh herbs for garnish (optional, such as parsley or chives)
Instructions
- Whisk eggs, milk, garlic powder, salt, and pepper in a bowl until thoroughly blended, creating a smooth, uniform mixture.
- Warm olive oil in a non-stick skillet over medium heat, allowing the surface to become evenly heated.
- Introduce sliced mushrooms to the skillet, sautéing for 3-4 minutes while stirring intermittently until they release moisture and develop a golden-brown exterior.
- Fold spinach into the mushroom mixture, cooking for 1-2 minutes until the leaves become completely limp and integrate with the mushrooms.
- Lower the skillet’s temperature to medium-low and gently pour the prepared egg mixture over the vegetable foundation.
- Allow eggs to rest undisturbed for 10-15 seconds, then use a spatula to softly manipulate the eggs, pulling uncooked portions from the edges toward the center.
- Continue stirring and folding eggs until they reach a creamy, slightly soft consistency, approximately 2-3 minutes.
- Slide the scrambled eggs onto a serving plate, creating an inviting presentation.
- Enhance the dish by sprinkling Parmesan cheese and optional fresh herbs across the surface for added flavor and visual appeal.
- Serve immediately to enjoy the optimal texture and temperature of the eggs.
Notes
- Swap milk with dairy-free alternatives like almond or oat milk for a vegan-friendly version.
- Use cast iron or non-stick skillet to prevent eggs from sticking and ensure even cooking.
- Chop mushrooms into similar sizes for uniform cooking and better texture distribution.
- Pat mushrooms dry before sautéing to achieve better browning and prevent excess moisture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 370mg