Spinach and mushroom egg scramble
This spinach and mushroom egg scramble combines earthy mushrooms and fresh spinach with protein-rich eggs for a nutritious meal. It's quick to prepare, making it perfect for any time of day.
Cook time 12 min
Prep time 5 min
Ingredients:
5 eggs1 dash salt
1 dash black pepper
8.33 cups spinach
1 tbsp olive oil
2 cups mushrooms
Spinach and mushroom egg scramble is a delicious and nutritious meal that can be enjoyed for breakfast, lunch, or dinner. This recipe combines the earthy flavors of mushrooms and the fresh taste of spinach with protein-rich eggs, creating a dish that is both satisfying and healthy. It's quick to prepare, making it a perfect option for busy mornings or a light meal anytime during the day.
Instructions:
- Crack the eggs into a bowl and beat them with a dash of salt and black pepper until well combined. Set aside.
- Rinse the spinach thoroughly and pat dry. If the leaves are large, give them a rough chop.
- Clean the mushrooms with a damp paper towel, then slice them if they aren't already pre-sliced.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
- Add the sliced mushrooms to the skillet. Cook, stirring occasionally, for about 5-7 minutes or until the mushrooms are tender and have released their moisture.
- Add the spinach to the skillet with the mushrooms. Cook for another 2-3 minutes, stirring frequently, until the spinach is wilted.
- Pour the beaten eggs over the spinach and mushrooms in the skillet.
- Allow the eggs to sit for a few moments until they begin to set around the edges.
- Gently stir and fold the eggs with a spatula, ensuring that the spinach and mushrooms are evenly incorporated into the eggs.
- Continue cooking and gently stirring until the eggs are fully cooked but still soft and slightly creamy. This should take about 2-3 minutes.
- Remove the skillet from heat.
- Taste and adjust seasoning with a little more salt and pepper if desired.
- Serve the spinach and mushroom egg scramble hot, straight from the skillet.
In just a few simple steps, you can create a delightful spinach and mushroom egg scramble that's both delicious and packed with nutrients. By following these tips and the easy-to-follow recipe, you'll have a flavorful dish ready in no time. Enjoy this versatile meal at any time of the day, and feel free to add your favorite spices or herbs for an extra kick.
Spinach and mushroom egg scramble FAQ:
The total cooking time for the spinach and mushroom egg scramble is about 10-15 minutes. This includes 5-7 minutes for cooking the mushrooms and an additional 2-3 minutes for the spinach, followed by another 2-3 minutes for scrambling the eggs.
A large non-stick skillet, preferably around 10-12 inches in diameter, is recommended for cooking the spinach and mushroom egg scramble. This size allows for even cooking and easier stirring of the ingredients.
Yes, you can substitute mushrooms with other vegetables like bell peppers, zucchini, or onions. Adjust the cooking time as necessary, depending on the vegetables you choose to ensure they are tender.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or on the stovetop before serving.
The eggs are done cooking when they are fully set but still soft and slightly creamy. Typically, this takes about 2-3 minutes once you pour the eggs into the skillet. Stir gently to prevent overcooking.
Tips:
- Beat the eggs thoroughly before cooking to ensure a fluffy texture.
- Preheat the pan with olive oil to make sure the vegetables cook evenly and don’t stick.
- Cook the mushrooms first to release their moisture before adding the spinach and eggs.
- Add the spinach last to retain its vibrant green color and nutrients.
- Sauté the spinach just until wilted to prevent it from becoming too soggy.
- Season the eggs with a dash of salt and black pepper according to your taste.
Nutrition per serving
2 ServingsCalories 240kcal
Protein 22g
Carbohydrates 7g
Fiber 2.71g
Sugar 2.16g
Fat 20g
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