Ingredients:
- 4 large eggs
- 1 cup fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/4 cup milk (optional, for creamier eggs)
- 2 tablespoons butter or olive oil
- Salt and pepper to taste
- Optional: 1/4 cup shredded cheese (cheddar, feta, or goat cheese work well)
Instructions:
- Prepare Ingredients:
- Crack the eggs into a bowl, add milk (if using), and whisk until well combined. Season with salt and pepper.
- Clean the mushrooms and slice them.
- Chop the fresh spinach.
- Cook Mushrooms:
- Heat 1 tablespoon of butter or olive oil in a non-stick skillet over medium heat.
- Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
- Add Spinach:
- Once the mushrooms are cooked, add the chopped spinach to the skillet.
- Cook for 2-3 minutes or until the spinach is wilted.
- Scramble Eggs:
- Push the mushrooms and spinach to one side of the skillet.
- Pour the whisked eggs into the empty side of the skillet.
- Let the eggs sit for a moment, then gently scramble them with a spatula as they begin to set.
- Combine Ingredients:
- Once the eggs are mostly set but still slightly runny, combine them with the mushrooms and spinach.
- Continue to cook, stirring gently, until the eggs are fully cooked and scrambled.
- Optional Cheese:
- If you’re using cheese, sprinkle it over the scrambled eggs and let it melt.
- Serve:
- Once the eggs are cooked to your liking, remove the skillet from heat.
- Serve the Mushroom-Spinach Scrambled Eggs hot, garnished with additional salt, pepper, or herbs if desired.
- Enjoy:
- Enjoy your delicious and nutritious breakfast!
