Ingredients
Scale
- 4 large eggs (rich in protein and essential nutrients)
- ½ cup mushrooms, sliced (adds savory umami flavor)
- 1 cup fresh spinach (packed with vitamins and minerals)
- 2 tablespoons milk or cream (makes the eggs fluffy)
- 1 tablespoon butter or olive oil (prevents sticking and enhances flavor)
- 1 garlic clove, minced (boosts flavor)
- Salt and pepper to taste (enhances overall taste)
- ¼ cup shredded cheese (optional, adds creaminess and extra protein)
Instructions
- Sauté the mushrooms: Heat a non-stick skillet over medium heat. Add butter or olive oil, then the mushrooms. Cook for 3–4 minutes until golden brown.
- Add garlic and spinach: Stir in minced garlic and cook for 30 seconds. Add spinach and sauté for another minute until wilted.
- Scramble the eggs: Lower heat to medium-low. Whisk eggs with milk, salt, and pepper in a bowl. Pour into the pan and stir gently for 2–3 minutes until eggs are set.
- Add cheese and serve: Sprinkle optional cheese over eggs and stir until melted. Remove from heat while eggs are slightly soft. Serve immediately.
Notes
- Use frozen spinach if fresh is unavailable—thaw and drain excess water before adding.
- Cremini or button mushrooms work best for this recipe.
- For creamier eggs, stir in an extra tablespoon of milk or cream.
- Cook eggs on low heat to avoid rubbery texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 380mg