Description
These scrambled eggs with spinach and mushrooms are not just a delicious way to start the day—they're high in protein and low in carbs, making them an ideal choice for anyone hunting for nutritious bites. Plus, they’re vegetarian-friendly and can easily transition to a dairy-free option with a simple swap. So, grab your skillet, and let’s whip up this warm, comforting dish that feels like a hug in a bowl, while still keeping things light and healthy!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onions
- 8 ounces thin sliced mushrooms
- 2 cups fresh baby spinach
- 4 large eggs
- 2 large egg whites
- 1 tablespoon water
- to taste kosher salt and black pepper
- to taste cheese (such as gruyere, cheddar, or dairy-free cheese) (optional)
Instructions
- Whisk the Eggs: In a medium bowl, crack the large eggs and egg whites, then add a splash of water, kosher salt, and black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy—this process introduces air to your eggs, ensuring a fluffy texture when cooked.
- Heat the Olive Oil: In a large non-stick skillet, heat a tablespoon of olive oil over medium heat. Watch for shimmering oil, which indicates it's hot enough to sauté. This step is crucial for achieving that golden-brown color on your onions, which will deepen the flavors of your scramble.
- Sauté the Onions: Add the chopped onions to the skillet. Sauté for 3-4 minutes until they turn tender and golden. Stir occasionally to prevent sticking. The sweetness of the onions adds a beautiful base flavor that pairs wonderfully with the earthy mushrooms.
- Add the Mushrooms: Toss in the thinly sliced mushrooms and continue to sauté for another 3-4 minutes, stirring regularly. You'll know they're ready when they're soft and have released their moisture, creating a rich, savory aroma that fills your kitchen.
- Incorporate the Spinach: Add the fresh baby spinach to the skillet, stirring until it wilts—about 1-2 minutes. This step not only adds color but also packs your dish with nutrients. The vibrant green of the spinach contrasts beautifully with the mushrooms and onions.
- Cook the Egg Mixture: Pour the whisked egg mixture into the skillet, gently stirring until the eggs begin to set. Cook for about 3-5 minutes, stirring continuously until the eggs are scrambled to your desired doneness. Note: Aim for thickened eggs with no liquid remaining for the best texture.
- Add Cheese (Optional): If you choose to elevate your scramble, sprinkle your selected cheese over the eggs during the last minute of cooking. Fold the cheese in gently to allow it to melt completely, giving your dish a luscious richness. Serve immediately for a warm, comforting breakfast. Enjoy!
Notes
- Ingredient Quality: Always choose fresh, organic spinach and mushrooms when possible. Fresh ingredients not only enhance the dish’s flavor, but they also offer more nutrients.
- Whisking Eggs: Take the time to whisk your eggs thoroughly until frothy. This introduces air into the mixture, resulting in a fluffier texture when cooked.
- Sautéing Onions: Don’t rush this step—cook the onions until they are golden brown (3-4 minutes).
- Cooking Temperature: Medium heat is your best friend here. Too high, and you’ll end up with overcooked, rubbery eggs; too low, and they might take forever to set.
- Add Cheese Wisely: If you’re jazzing it up with cheese, add it in the final minute of cooking.
- Leftover Ideas: If you have any extra veggie scraps, throw them in!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 18 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 20 grams
- Cholesterol: 370 mg