Description
A wholesome Mushroom and Spinach Scramble made with tender mushrooms, onions, and fresh baby spinach cooked in olive oil, combined with fluffy eggs and topped with rich, smooth cheese. This dish offers a balanced mix of flavor, texture, and nutrition for a delicious breakfast or light lunch.
Ingredients
1/2 tablespoon olive oil
1/4 cup chopped onions
1 1/2 cups thinly sliced mushrooms
1/2 cup fresh baby spinach
2 large eggs
1 large egg white
1 teaspoon water
Kosher salt and black pepper, to taste
2 tablespoons cheese (Cabot Cheddar or Tillamook Swiss).
Instructions
1. In a small bowl, whisk together eggs, egg white, water, salt, and pepper until smooth and lightly frothy.
2. Heat a medium nonstick skillet over medium heat and add olive oil.
3. Add onions and cook until golden and tender, about 3 to 4 minutes.
4. Add mushrooms and cook for another 3 to 4 minutes, stirring occasionally, until they release moisture and become tender.
5. Add spinach and cook just until wilted.
6. Pour the egg mixture over the vegetables. Stir gently, moving eggs from edges to center, until they begin to set but remain creamy.
7. Remove from heat while still slightly glossy; the residual heat will finish cooking the eggs.
8. Fold in cheese if desired, allowing it to melt slightly before serving.
9. Serve warm, optionally with toast or hot sauce.
Notes
Tips: Use alcohol-free hot sauces such as Crystal Hot Sauce, Texas Pete Original, or Sriraja Panich for extra flavor.
Choose bread brands like Dave’s Killer Bread, Nature’s Own Honey Wheat, or Pepperidge Farm Whole Grain for serving.
For dairy-free variations, try Violife or Daiya meltable cheeses.
The scramble is rich in protein, low in carbs, and full of antioxidants from mushrooms and spinach. It provides lasting energy and keeps you full for hours.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American