Go Back
Mushroom Spinach Scrambled Eggs served on a plate with herbs.

Mushroom Spinach Scrambled Eggs

A comforting dish combining earthy mushrooms and tender spinach with fluffy scrambled eggs, perfect for busy mornings or leisurely brunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs Use fresh eggs for best results.
  • 1 cup fresh spinach (loosely packed) Baby spinach works best.
  • 1 cup mushrooms, sliced (cremini, button, or shiitake) Use a mix for richer flavor.
  • 1 tablespoon olive oil or butter Butter gives a richer flavor.
  • to taste salt and pepper Season to your preference.

Method
 

Preparation
  1. Heat the olive oil or butter in a skillet over medium heat.
  2. Add the sliced mushrooms and sauté until they are soft, about 4–6 minutes, seasoning lightly with salt halfway through.
  3. Add the fresh spinach and cook until wilted, usually 1–2 minutes.
  4. In a bowl, whisk the eggs with salt and pepper.
  5. Pour the eggs into the skillet with the mushrooms and spinach, reducing the heat slightly.
  6. Stir gently to scramble the eggs, cooking until set and slightly softer than desired.
  7. Serve warm with optional toppings of your choice.

Notes

For a creamier scramble, add a splash of milk or cream. Store leftovers in an airtight container for up to 3–4 days. Reheat gently to prevent drying out.