Spinach and Mushroom Egg Scramble

Quick Summary

This dish combines fresh cremini mushrooms, baby spinach, and pasture-raised eggs into a quick, high-protein breakfast. Ready in under 15 minutes, it offers a perfect balance of micronutrients and healthy fats.

Ingredients

Method

1. 1. Heat olive oil in a non-stick skillet over medium heat. Add the mushrooms and sauté until golden brown, about 4–5 minutes.
2. 2. Add the spinach to the skillet. Stir gently until just wilted.
3. 3. Whisk eggs, salt, and pepper in a small bowl. Pour them over the vegetables in the pan.
4. 4. Use a spatula to gently move the eggs around until soft curds form. Remove from heat while slightly glossy to ensure a creamy texture.

Nutrition Snapshot

Nutrient	Amount
Calories	220 kcal
Protein	18g
Fat	14g
Carbs	5g

Frequently Asked Questions

Can I prep this in advance?

Yes, you can sauté the mushrooms and spinach the night before to save time, then add the eggs in the morning.

Is this suitable for a Keto diet?

Absolutely. It is low in carbohydrates and rich in healthy fats and proteins.

What can I substitute for mushrooms?

Bell peppers or zucchini are excellent, nutrient-dense alternatives that pair well with spinach.