Scrambled Eggs With Spinach And Mushrooms – Healthy Quick High-Protein Breakfast!
One of my favorite quick and simple vegetarian, high-protein breakfast recipes is definitely mushroom-spinach scrambled eggs. A quick and healthful breakfast option, spinach-based scrambled eggs are prepared quickly on the stovetop and need little effort. To make these immune-boosting and flavorful scrambled eggs, just combine fresh baby spinach, onion, garlic, mushrooms, and eggs, and let it simmer over low heat.
Even though you’ve probably had scrambled eggs before, have you ever had them with spinach and mushrooms? It’s a wonderful combination, such an interesting way to break the monotony of using only eggs, and give it a little bit more flavor and spark!
This is among the simplest egg recipes you’ll discover for breakfast (or lunch!)!
why you’ll love this recipe (+ health benefits)
- Moist, soft scrambled eggs. The watery nature of mushrooms and fresh spinach gives this dish a wonderful, delicate softness and moist feel.
- Super healthy – Apart from protein-rich eggs, this recipe includes spinach which is abundant in vital elements, including calcium, iron, and vitamins A and C. Edible mushrooms are a top anti-inflammatory food. They’re low in calories and fat and contain modest amounts of fiber and various nutrients. Onions are a great source of vitamin C, vitamin B6, folate, and potassium. Garlic is high in manganese, vitamin B6, and vitamin C and low in calories. Additionally, it has trace quantities of several additional nutrients. (1) (2) (3)
- Delicious flavor – Using onions and garlic instead of items like butter and salt may enhance a dish’s flavor without adding extra calories! For an additional boost in the flavor, you can also add some type of cheese or tomatoes.
- Easy, quick, protein-rich breakfast. Not only does this recipe just take less than 20 minutes to make, but thanks to the protein and various other nutrients, this breakfast will keep you full for longer! It goes perfectly with homemade, healthy whole wheat flour bread!
ingredients you need
- Eggs – You’ll only need 2 medium-sized eggs at room temperature.
- Spinach– You can use fresh baby spinach or the basic one. You can also use frozen, but make sure to let it thaw. Don’t worry, you’ll only need a small amount! Just approximately 20 grams!
- Mushrooms – I used Shiitake mushrooms. Make sure to clean them of any dirt by rinsing it in cool water.
- Garlic – You’ll need 2-3 cloves of garlic. I adore it, so I often put too much XD
- Onion – You can use the one you have at hand – white, yellow, red… I used yellow.
- Salt – Ideally not table salt, but some of higher quality like sea salt.
- Olive oil (for cooking)
variations and ideas
- Swap chard or nettle for spinach – You don’t even have to use spinach if you’re not a big fan, you can swap it for chard or even nettle. However, keep in mind that nettle may have a stronger, more intense flavor, while chard is a balanced, neutral option.
- Add cheese – To enhance and enrich the flavor, add some cheddar, feta, or mozzarella cheese to your scramble.
- Add additional spices and herbs – Mint, thyme, Italian seasoning, or a pinch of cayenne pepper may help enhance the flavor. In my opinion, it is unnecessary, but if you prefer you can try it out!
how to make
Step 1: In a small-to-medium bowl whisk 2 eggs and add a pinch of salt. Set aside. Clean the mushrooms and slice or dice them to prepare for sautéing. Mince garlic cloves, and dice an onion.
Step 2: In a medium nonstick skillet, heat oil over medium heat.
Step 3: First, add onions and cook until tender and slightly golden, approximately 2-3 minutes. Then, add garlic cloves alongside with mushrooms and cook and stir occasionally 3-4 minutes or until tender. Towards the end, add spinach; cook and stir until wilted.
Step 4: Add egg mixture; cook and stir until no liquid egg is left and eggs are thickened. Add the cheese along with the eggs if you choose to. Serve, and enjoy!
Scrambled Eggs With Spinach And Mushrooms
Ingredients
- 2 medium-sized eggs
- ⅓ cup onions (diced)
- 2-3 garlic cloves (minced)
- ½ cup (15-20 grams) fresh spinach (or frozen)
- 1 ½ cups sliced or diced mushrooms
- 2 tbsp grated cheese (optional)
- olive oil (enough to cover the bottom of the pan)
- ½ tsp salt (sea salt)
Instructions
- In a small-to-medium bowl whisk 2 eggs and add a pinch of salt. Set aside. Clean the mushrooms and slice or dice them to prepare for sautéing. Mince garlic cloves, and dice an onion.
- In a medium nonstick skillet, heat oil over medium heat.
- First, add onions and cook until tender and slightly golden, approximately 2-3 minutes. Then, add garlic cloves alongside mushrooms and cook and stir occasionally 3-4 minutes or until tender. Towards the end, add spinach; cook and stir until wilted.
- Add egg mixture; cook and stir until no liquid egg is left and eggs are thickened. Add the cheese along with the eggs if you choose to. Serve, and enjoy!
