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Mushroom and Spinach Scramble

Mushroom and Spinach Scramble

Mushroom and Spinach Scramble

By recipes genie | Published on January 2, 2025

Tools & Equipment

1
Cutting Board
2
Knife
3
Measuring Spoons
4
Measuring Cups
5
Medium Bowl
6
Whisk
7
Skillet
8
Spatula

Ingredients

Vegetables

  • 1
    8 mushrooms, sliced ounces
  • 2
    5 fresh spinach ounces

Dairy & Eggs

  • 1
    4 eggs large
  • 2
    2 milk or cream tablespoons

Pantry

  • 1
    1 olive oil or butter tablespoon
  • 2
    0.25 salt teaspoon
  • 3
    0.125 black pepper teaspoon

Directions

1

Prepare the Vegetables

Wash and slice the mushrooms. If using whole spinach leaves, give them a rough chop. Set aside in two separate bowls.

2

Whisk the Eggs

In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.

3

Heat the Skillet

Place a skillet over medium heat. Add the olive oil or butter. Allow it to heat up until shimmering; do not let the oil smoke.

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4

Cook the Mushrooms

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and start to brown. Stir occasionally with a spatula.

5

Add the Spinach

Add the spinach to the skillet and cook for 2-3 minutes, until it wilts down and reduces in volume. Keep stirring.

6

Add the Eggs

Pour the whisked egg mixture into the skillet with the mushrooms and spinach. Reduce heat to low.

7

Scramble the Eggs

As the eggs begin to set, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow to the bottom. Continue until most of the egg is set but still slightly moist.

8

Rest the Scramble

Remove the skillet from the heat and allow the scramble to sit for a minute to finish setting. The residual heat will finish the cooking process.

Recipe Tips

  • For a richer flavor, use butter instead of olive oil.
  • Add a pinch of red pepper flakes for a little heat.
  • Do not overcook the eggs, they should be slightly moist for the best texture.
  • Serve immediately for the best flavor and texture.
  • Use a non-stick pan for easier cooking and cleanup.

Nutrition Facts (per serving)

Calories

350 kcal

Carbs

10g

Protein

25g

Fat

22g

Fiber

3g

Sugar

4g

Sat. Fat

7g

Sodium

500mg

Trans Fat

0.5g

Cholesterol

300mg

Potassium

600mg

Vitamin A

1000%

Vitamin C

20%

Calcium

100%

Iron

4%

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