What is the best way to choose mushrooms for my scrambled eggs?

Absolutely, when selecting mushrooms for your scrambled eggs with spinach and mushrooms, look for firm, plump specimens without dark spots or wrinkles. Fresh mushrooms should have a clean aroma, and if you're picking thinly sliced mushrooms, ensure they're evenly cut for consistent cooking. I often choose baby bella or cremini mushrooms for their rich flavor, but white button mushrooms work beautifully, too!

How should I store leftover scrambled eggs with spinach and mushrooms?

After you've enjoyed your delicious scramble, store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating them in a skillet over low heat, ensuring you stir gently to maintain a nice texture. This way, you’ll enjoy your flavorful creation all over again without losing its charm!

Can I freeze scrambled eggs with spinach and mushrooms?

Yes, you can! For freezing, portion the scrambled eggs into airtight containers and place them in the freezer for up to 2 months. When you're ready to enjoy them, simply thaw the portions overnight in the fridge. For reheating, I suggest warming them on the stovetop over low heat. Adding a splash of water will help prevent them from drying out as they warm.

Is it okay for pets to eat scrambled eggs with spinach and mushrooms?

It's generally safe for dogs to eat scrambled eggs, but keep in mind not to add too much seasoning or cheese, as these can be harmful in large quantities or to specific breeds. For cats, plain scrambled eggs can be a protein-rich treat, but be cautious about sharing the spinach and mushrooms, as some pets may not tolerate these well. Always consult your vet before introducing new foods into your pets' diets!

Irresistibly Easy Scrambled Eggs with Spinach and Mushrooms

Name: Irresistibly Easy Scrambled Eggs with Spinach and Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 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)

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)

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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