This spinach and mushroom scramble is a go-to meal when you want something healthy without sacrificing taste. It’s loaded with vitamins, minerals, and antioxidants from fresh vegetables, while eggs provide high-quality protein to keep you full and energized.
You’ll love how fast and versatile it is. It requires minimal prep, cooks in under 15 minutes, and can easily be customized with your favorite herbs, cheeses, or spices. Whether you’re cooking for one or feeding the family, it’s a reliable recipe that fits into any lifestyle.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large eggs 1 cup fresh spinach, roughly chopped 1 cup mushrooms, sliced 2 tablespoons milk (optional, for creamier eggs) 1 tablespoon olive oil or butter Salt, to taste Black pepper, to taste 1 tablespoon chopped fresh parsley (optional)
Directions
Crack the eggs into a bowl. Add the milk if using, then season with salt and black pepper. Whisk until well combined and slightly frothy.
Heat olive oil or butter in a nonstick skillet over medium heat.
Add the sliced mushrooms and sauté for 3–4 minutes, stirring occasionally, until they soften and release their moisture.
Stir in the chopped spinach and cook for another 1–2 minutes, just until wilted.
Reduce the heat to low and pour the whisked eggs into the skillet.
Let the eggs sit for a few seconds, then gently stir with a spatula, pushing the eggs from the edges toward the center.
Continue cooking slowly, stirring occasionally, until the eggs are softly set but still moist.
Remove from heat and sprinkle with fresh parsley if desired. Serve immediately.
Add crumbled feta or goat cheese for a tangy twist. Include diced onions or bell peppers for extra flavor and texture. Sprinkle in a pinch of red pepper flakes for a touch of heat. Swap spinach with kale or arugula for a different leafy green option. Serve the scramble in a whole-grain tortilla for a healthy breakfast wrap.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently in a skillet over low heat, stirring occasionally until heated through. You can also microwave in short intervals, stirring between each, to prevent overcooking. Keep in mind that scrambled eggs are best enjoyed fresh, as reheating may slightly change their texture.
FAQs
Can I make this scramble dairy-free?
Yes, simply omit the milk or use a plant-based alternative. The eggs will still be fluffy and flavorful.
What type of mushrooms work best?
Button mushrooms, cremini, or baby bella mushrooms all work well in this recipe.
Can I use frozen spinach?
Yes, but thaw and drain it thoroughly before adding it to the skillet to prevent excess moisture.
How do I keep scrambled eggs soft and creamy?
Cook them over low heat and remove from the stove while they are still slightly soft, as they will continue to cook from residual heat.
Can I add cheese?
Absolutely. Shredded cheddar, mozzarella, or crumbled feta are great additions.
Is this recipe good for meal prep?
It can be prepared ahead, but it tastes best fresh. If meal prepping, store portions separately and reheat gently.
Can I add extra protein?
Yes, you can add cooked turkey sausage, grilled chicken, or tofu for additional protein.
What can I serve with this scramble?
It pairs well with whole-grain toast, avocado slices, fresh fruit, or a side salad.
How do I prevent watery eggs?
Make sure the mushrooms are fully sautéed and any excess liquid has evaporated before adding the eggs.
Can I make this recipe low-carb?
This recipe is naturally low in carbohydrates, making it suitable for low-carb or keto-style diets.
Conclusion
Healthy spinach and mushroom scramble is a simple yet satisfying dish that brings together fresh vegetables and protein-rich eggs in a delicious way. It’s quick enough for busy mornings, adaptable to your taste preferences, and nourishing enough to keep you fueled throughout the day. Once you try it, this wholesome scramble is sure to become a regular part of your meal rotation.
This Healthy Spinach and Mushroom Scramble is a quick, protein-packed breakfast recipe made with fluffy eggs, fresh spinach, and sautéed mushrooms. Ready in just 15 minutes, this easy and nutritious scramble is perfect for busy mornings, low-carb diets, or a wholesome brunch option.
Ingredients
4 large eggs
1 cup fresh spinach, roughly chopped
1 cup mushrooms, sliced (button, cremini, or baby bella)
2 tablespoons milk (optional, for creamier eggs)
1 tablespoon olive oil or butter
Salt, to taste
Black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Instructions
4 large eggs
1 cup fresh spinach, roughly chopped
1 cup mushrooms, sliced (button, cremini, or baby bella)
2 tablespoons milk (optional, for creamier eggs)
1 tablespoon olive oil or butter
Salt, to taste
Black pepper, to taste
1 tablespoon chopped fresh parsley (optional)
Notes
Cook eggs on low heat for soft, creamy texture.Ensure mushrooms release and evaporate excess moisture before adding eggs to prevent watery scramble.For dairy-free option, omit milk or use unsweetened plant-based milk.Best enjoyed fresh,as reheating may slightly change texture.
