Description
This Spinach Mushroom Egg Scramble combines fluffy eggs, tender baby bella mushrooms, fresh spinach, sautéed red onions, and creamy avocado for a delicious, nutritious breakfast. Ready in just 10 minutes, it’s a satisfying, low-carb meal perfect for busy mornings or weekend brunch.
Ingredients
2 tablespoons butter, divided
6 ounces baby bella mushrooms, sliced
1/2 red onion, thinly sliced
2 cloves garlic, minced
1 large handful fresh baby spinach
Fine sea salt, to taste
Freshly ground black pepper, to taste
4 large eggs, whisked
1/2 avocado, sliced
Fresh herbs such as dill, cilantro, basil, or parsley, for topping
Instructions
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the sliced baby bella mushrooms and red onion. Sauté for several minutes, stirring occasionally, until the mushrooms begin to brown and the onion softens.
- Add the minced garlic and season with fine sea salt and freshly ground black pepper. Stir and cook for approximately 1 minute, until the garlic becomes fragrant.
- Add the fresh baby spinach to the skillet. Stir gently and cook for 1–2 minutes, until the spinach wilts. Move the vegetable mixture to one side of the skillet.
- Reduce the heat to medium-low and melt the remaining tablespoon of butter on the empty side of the skillet. Pour in the whisked eggs and gently stir with a silicone spatula, forming soft, creamy curds.
- When the eggs are nearly set, turn off the heat. Gently fold the sautéed mushrooms, onion, garlic, and spinach into the eggs until evenly combined. Taste and adjust the salt and pepper as needed.
- Divide the warm scramble between two plates. Top with fresh avocado slices and chopped herbs. Serve immediately while the eggs are soft and the vegetables are warm.
Notes
Mushroom substitutions: Replace baby bella mushrooms with white button mushrooms or cremini mushrooms.
Frozen spinach: Thaw completely and squeeze out excess moisture before adding it to the skillet to prevent watery eggs.
Fluffy eggs: Cook the eggs over medium-low heat, stirring gently, and remove them from the heat when just set to prevent a dry or rubbery texture.
Dairy-free option: Replace the butter with olive oil or avocado oil.
Cheesy variation: Add shredded cheddar, mozzarella, feta, or goat cheese just before the eggs finish cooking.
Spicy variation: Add red pepper flakes, diced jalapeños, cayenne pepper, or hot sauce for extra heat.
Mediterranean variation: Add cherry tomatoes, crumbled feta, fresh basil, or sliced black olives.
Extra vegetables: Add bell peppers, zucchini, asparagus, or kale. Cook firmer vegetables before adding the spinach.
Protein boost: Add cooked turkey sausage, shredded chicken, or extra egg whites for a heartier meal.
Serving suggestions: Enjoy with whole-grain toast, sourdough bread, roasted breakfast potatoes, fresh fruit, or a side salad.
Refrigeration: Store leftover cooked eggs and vegetables in an airtight container in the refrigerator at 40°F (4°C) or below for up to 3–4 days. Store avocado separately.
Freezing: Freeze the cooked egg and vegetable mixture without avocado or herbs for approximately 1–2 months for best quality. The texture may become slightly watery after thawing.
Reheating: Warm leftovers gently in a nonstick skillet over low heat or microwave in short intervals, stirring occasionally, until heated throughout to 165°F (74°C).
Meal prep: Prepare the sautéed vegetables ahead of time and refrigerate separately. Scramble fresh eggs and slice the avocado just before serving for the best texture and flavor.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 402 mg
