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Mushroom Spinach Scrambled Eggs

Mushroom Spinach Scrambled Eggs

Creamy scrambled eggs with browned mushrooms and wilted spinach, seasoned with garlic and onion powder. A quick healthy scramble that is iron rich and perfect for a cozy breakfast or light lunch.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs
  • 2 tbsp milk or water
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or butter
  • 1 1/2 cups mushrooms, sliced or torn cremini or button
  • 2 cups fresh spinach, roughly chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tbsp fresh chives or parsley, chopped
  • 1 to taste salt and pepper
  • 1 tbsp grated Parmesan or crumbled feta optional

Equipment

  • Nonstick Skillet
  • Medium bowl
  • Spatula
  • Whisk

Method
 

  1. Whisk eggs: in a bowl, whisk eggs with milk, salt, and pepper until frothy. Set aside.
  2. Cook mushrooms: heat oil in a nonstick skillet over medium heat. Add mushrooms and cook 4 to 5 minutes until water releases and they brown.
  3. Add spices: add garlic powder and onion powder. Cook 1 minute until fragrant.
  4. Wilt spinach: add spinach, stir and cook 1 to 2 minutes until wilted and most moisture evaporates.
  5. Add eggs: pour eggs over mushrooms and spinach. Let sit 20 to 30 seconds.
  6. Fold eggs: gently push eggs from edges to center, folding over cooked bits. Continue until mostly set but still wet. Do not overcook.
  7. Finish: remove from heat. Adjust salt and pepper. Sprinkle with chives. Add cheese if using. Serve warm.

Notes

  • Use medium heat for creamy eggs, not dry.
  • Stop cooking when eggs still look a bit wet.
  • Fold gently instead of stirring constantly.
  • Reheat with a splash of milk or water to keep moisture.
  • Squeeze frozen spinach well to remove water.