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Creamy scrambled eggs folded with sautéed mushrooms and spinach, ready to serve for a healthy high-protein breakfast.

Mushroom Spinach Scrambled Eggs

Creamy scrambled eggs folded with golden sautéed mushrooms and wilted spinach, ready in about 10 minutes. An easy, healthy scrambled eggs recipe perfect for busy mornings.
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 1 cup sliced cremini or white mushrooms
  • 2 cups fresh baby spinach
  • 2 tablespoons milk or cream
  • 1 tablespoon butter
  • 1 clove garlic minced (optional)
  • salt to taste
  • black pepper to taste
  • 2 tablespoons grated Parmesan or shredded cheddar optional
  • 1 tablespoon chopped chives or parsley optional

Equipment

  • Nonstick skillet 10-inch works well for 2 servings
  • mixing bowl For whisking the eggs
  • Silicone spatula For gentle folding

Method
 

  1. Melt the butter in a nonstick skillet over medium heat. Add the sliced mushrooms in a single layer and let them cook undisturbed for a minute or two so they brown instead of steam. Continue cooking, stirring occasionally, for about 4 to 5 minutes until golden at the edges.
  2. Add the garlic and stir for 30 seconds until fragrant. Add the spinach in handfuls and stir gently until just wilted, about 1 minute.
  3. In a bowl, whisk the eggs with the milk, salt, and pepper until pale and slightly frothy. Lower the heat to medium-low and pour the eggs directly into the pan with the mushrooms and spinach.
  4. Let the eggs sit undisturbed for about 10 seconds, then gently fold with a spatula, pulling curds from the edges toward the center. Continue until the eggs are just barely set but still glossy.
  5. Remove the pan from heat while the eggs still look slightly underdone. Fold in cheese if using, top with fresh herbs, and serve immediately.

Notes

Wilt the spinach separately before adding the eggs to avoid a watery scramble. Salt the eggs right before cooking, not ahead of time, for the best texture.