Spinach and mushroom egg scramble
Start your day with a nutritious and delicious Spinach and Mushroom Egg Scramble! Made with fresh spinach, savory mushrooms, and perfectly seasoned eggs, this quick and easy recipe is packed with protein and flavor. Ready in minutes with a touch of olive oil, salt, and pepper, it’s the perfect healthy breakfast or brunch option.
- 11 May 2024
- Cook time 12 min
- Prep time 5 min
- 2 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 240kcal | 9% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 7g | 2% |
| Fiber 2.71g | 7% |
| Sugar 2.16g | 2% |
| Fat | |
| Fat 20g | 24% |
| Saturated 5g | 17% |
| Cholesterol 510mg | - |
| Vitamins | |
| Vitamin A 610ug | 67% |
| Choline 450mg | 83% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 1.07mg | 83% |
| Vitamin B3 3.36mg | 21% |
| Vitamin B6 0.40mg | 24% |
| Vitamin B9 250ug | 64% |
| Vitamin B12 1.30ug | 54% |
| Vitamin C 40mg | 44% |
| Vitamin E 3.86mg | 26% |
| Vitamin K 600ug | 503% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.37mg | 0% |
| Iron, Fe 3.57mg | 32% |
| Magnesium, Mg 140mg | 33% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 55ug | 96% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 2.43mg | 22% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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