Description
This delicious spinach and mushroom scramble is a perfect dish for breakfast or brunch. It’s quick to prepare and packed with flavor.
Ingredients
Scale
- 1 olive oil cooking spray
- 1 cup mushrooms (chopped into quarter-inch pieces, any kind)
- 2 cups fresh spinach
- 4 large eggs
- 2 tablespoons shredded sharp cheddar cheese (loosely packed)
- Salt and freshly ground black pepper (to taste)
- Chopped fresh chives or parsley (optional, for garnish)
Instructions
- Heat a 10-inch nonstick skillet over medium heat (about 350°F). Spray with olive oil cooking spray.
- Add the chopped mushrooms and cook, stirring occasionally, until they release their water and start to brown, about 4 to 5 minutes.
- Add the fresh spinach to the skillet and cook until wilted and bright green, about 1 minute.
- Meanwhile, in a small bowl, whisk the eggs until well combined and slightly frothy.
- Pour the eggs into the skillet with the mushrooms and spinach. Let sit undisturbed for 20 seconds, then cook, stirring occasionally, until the eggs are almost set but still look slightly wet and glossy.
- Stir in the shredded cheddar cheese, salt, and pepper. Continue to cook until the cheese is melted and the eggs are cooked to your liking.
- Garnish with fresh chives or parsley, if desired, and serve immediately.
Notes
- This dish is best served immediately for optimal flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 425mg