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Spinach Mushroom Egg Scramble

Spinach Mushroom Egg Scramble

With this Spinach Mushroom Egg Scramble, your kitchen will be filled with the aroma of garlic, buttery eggs, and earthy vegetables, creating a breakfast that feels both comforting and nourishing.

  • Total Time: 20 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 tablespoons butter, divided
  • 6 ounces baby bella mushrooms, sliced
  • ½ red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 large handful fresh baby spinach
  • Fine sea salt and freshly ground black pepper
  • 4 large eggs, whisked
  • ½ avocado, sliced
  • Fresh herbs (such as dill, parsley, or cilantro), for garnish

Instructions

  1. Sauté the Vegetables: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add mushrooms and onion. Sauté, stirring occasionally, until mushrooms are almost browned. Add garlic, salt, and pepper. Stir for 1 minute. Add spinach and cook gently for 1–2 minutes until wilted. Push the vegetables to one side of the pan and reduce heat to medium-low.
  2. Scramble the Eggs: Add the remaining butter to the empty side of the skillet. Once melted, pour in whisked eggs with a pinch of salt. Stir slowly and gently until soft curds form and eggs are just set.
  3. Combine with Vegetables: Turn off the heat and fold eggs into the sautéed vegetable mixture, blending everything together. Adjust seasoning with extra salt and pepper if needed.
  4. Serve with Toppings: Plate the scramble warm, topped with sliced avocado and fresh herbs. Enjoy immediately for the best flavor and texture.
  • Author: Sanji
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes