10-Minute Mushroom Spinach Scrambled Eggs
A quick and nutritious breakfast featuring scrambled eggs with mushrooms and spinach, ready in just 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil or butter
- Salt and pepper to taste
Instructions
- Heat olive oil or butter in a skillet over medium heat.
- Add sliced mushrooms and sauté until soft.
- Add chopped spinach and cook until wilted.
- In a bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs into the skillet and stir gently until the eggs are cooked through.
- Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg