If you’re looking for a quick, healthy, and satisfying breakfast, these Mushroom-Spinach Scrambled Eggs are a go-to option. Packed with protein, low in carbs, and loaded with fresh vegetables, this scramble is the perfect way to start your day—whether it’s post-workout fuel or a simple weekday breakfast.
Why You’ll Love This Recipe
- High-protein, low-carb: With 24 grams of protein, it’s a great choice for anyone looking to add lean protein without shakes or powders.
- Quick and easy: Ready in just 15 minutes with simple ingredients.
- Nutritious: Eggs provide essential vitamins and minerals, while mushrooms and spinach add fiber, antioxidants, and extra flavor.
- Customizable: Easily swap veggies, add cheese, or spice it up with hot sauce.
The Benefits of Mushrooms
Mushrooms are more than just a flavor booster. They’re a nutrient-rich, low-calorie food packed with vitamin B, protein, fiber, and antioxidants. Regularly including them in your diet may help lower blood pressure and support immune health.
If you’re looking for more mushroom recipes, try Mushroom Stroganoff or Braised Chicken Thighs with Mushrooms and Leeks.
Variations and Tips
- Eggs: Adjust the quantity based on your appetite. You can use three whole eggs instead of adding an egg white.
- Veggies: Not into mushrooms? Try broccoli, zucchini, or bell peppers.
- Spinach: Fresh spinach is ideal, but frozen spinach works too.
- Cheese: Gruyere, cheddar, mozzarella, or feta all pair beautifully with this scramble.
- Spice: Add your favorite hot sauce for an extra kick.
- Serving size: Double or triple the recipe if you’re feeding more people.
Ingredients
- ½ tbsp olive oil
- ¼ cup onion, diced
- 1 ½ cups mushrooms, thinly sliced
- ½ cup fresh baby spinach
- 2 large eggs
- 1 large egg white
- 1 tsp water
- Kosher salt and black pepper, to taste
- 2 tbsp cheese (optional – gruyere, cheddar, or dairy-free alternative)
Instructions
- In a small bowl, whisk together the eggs, egg white, water, salt, and pepper.
- Heat the olive oil in a medium nonstick skillet over medium heat.
- Add the onions and sauté for 3–4 minutes until tender and golden.
- Stir in the mushrooms and cook for another 3–4 minutes until softened.
- Add the spinach and cook until wilted.
- Pour in the egg mixture. Cook, stirring gently, until the eggs are thickened and no liquid remains.
- If adding cheese, sprinkle it in with the eggs.
- Serve warm and enjoy!
Nutrition (per serving)
- Calories: 271
- Protein: 21.5g
- Carbs: 10g
- Fat: 17g
- Fiber: 2.5g
✨ Whether you enjoy it plain or customize it with cheese and spices, these Mushroom-Spinach Scrambled Eggs make a nourishing, satisfying breakfast you’ll want on repeat.