10-Minute Mushroom Spinach Scrambled Eggs (High-Protein)
Fluffy, flavorful scrambled eggs loaded with veggies and protein, perfect for busy mornings and clean eating.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
4 large eggs
1/2 cup mushrooms, sliced
1 cup fresh spinach
2 tablespoons milk or cream
1 tablespoon butter or olive oil
1 garlic clove, minced
Salt and pepper, to taste
1/4 cup shredded cheese (optional)
Instructions
Heat a non-stick skillet over medium heat. Add butter or olive oil.
Add sliced mushrooms and cook for 3–4 minutes until softened and golden.
Stir in minced garlic and cook for about 30 seconds until fragrant.
Add spinach and sauté for 1 minute until wilted.
Reduce heat to medium-low.
In a bowl, whisk eggs with milk, salt, and pepper.
Pour eggs into the skillet and gently stir with a spatula.
Cook for 2–3 minutes, stirring occasionally, until eggs are just set.
Add cheese (if using) and stir until melted.
Remove from heat while slightly soft and serve immediately.
Notes
Avoid overcooking to keep eggs soft and creamy.
Use fresh spinach for the best texture and flavor.
Add herbs like chives or parsley for extra freshness.
Swap cheese for a dairy-free option if needed.
