You know, today I made something really tasty and healthy for breakfast. It’s called Spinach-Mushroom Scrambled Eggs.
And the thing is, this dish gets ready very quickly, plus it has a good mix of protein and greens.
So if you’re usually in a rush in the morning but still want to eat something healthy and nice, then this recipe is just right for you.
You only need a few basic ingredients, and it’s ready in about 10 minutes.
Spinach and Mushroom Egg Scramble
Description
Spinach-Mushroom Scrambled Eggs is a simple and healthy breakfast recipe. It’s made by mixing fluffy scrambled eggs with sautéed spinach and mushrooms. This dish is full of protein and nutrients, and it gets ready in about 15 minutes. Whether you’re in a hurry in the morning or making a weekend brunch, this dish works well for a quick, tasty, and healthy start.
Ingredients
Instructions
- First, take two eggs and crack them into a small bowl. Then, add some salt and black pepper as per your taste.
- After that, whisk the eggs well until they look light and a little fluffy.
- Now take a non-stick pan and add 1 tablespoon of unsalted butter. Once the butter melts, pour in the whisked eggs.
- Let them cook without stirring for about 30 seconds.
- Then, using a spatula, gently pull the edges toward the center so the eggs cook evenly and stay soft.
- When the eggs look slightly puffed and still a bit moist, turn off the heat and transfer them to a plate.
- In the same pan, add 1 teaspoon of olive oil. Next, add ½ cup of finely chopped onion and cook until it turns golden brown.
- Then, add 1 cup of chopped mushrooms and let them cook until they become soft.
- After that, add 1 cup of spinach and cook it lightly until it shrinks a little.
- Finally, add salt to taste and 1 teaspoon of chili flakes.
- Now, add the scrambled eggs back into the pan with the vegetables.
- Mix everything well so the eggs and veggies combine nicely.
- That’s it! Your Spinach-Mushroom Scrambled Eggs are ready. Serve hot and enjoy.
Step 1: Prepare the Eggs
Step 2: Cook the Eggs
Step 3: Cook the Vegetables
Step 4: Mix Everything Together
Pro Tips & Variations
Pro Tips:
- Don’t overcook the eggs: If scrambled eggs are cooked for too long, they can turn dry and hard. So it’s better to stop cooking when they still look slightly moist. That way, they stay soft and taste better.
- Don’t skip the butter or oil: Adding a little butter or olive oil helps make the eggs creamy and gives them a richer texture. So it’s good to use enough.
- Cook the vegetables first: It’s always better to cook the mushrooms and spinach properly before adding the eggs. This helps remove extra moisture from the veggies, otherwise the eggs can turn soggy.
- Season in steps: Try adding a little salt at each stage while whisking the eggs, while cooking the veggies, and at the end. This helps bring out more flavor in the whole dish.
- Use fresh vegetables: Fresh mushrooms and spinach give better taste and color. So if possible, avoid frozen ones and go with fresh.
Variations:
- For cheese lovers: You can mix in some grated cheese with the scrambled eggs. Cheddar or mozzarella both work well and make the dish more creamy and tasty.
- Mixed vegetables: If you want to add more color and make it more filling, you can also add chopped capsicum, tomato, or corn.
- Spicy version: If you like spicy food, you can add extra chili flakes or a little chopped green chili while cooking.
- Extra protein: To make it more protein-rich, you can add some boiled chicken pieces or tofu cubes. Just make sure they’re cooked before mixing in.
- Indian-style flavor: For a desi twist, you can add a pinch of garam masala or black pepper powder. It gives a nice Indian taste to the dish.
Storage & Reheating Instructions
Storage Instructions:
- Let it cool down first: Before storing, make sure the scrambled eggs have cooled down completely. If you store them while they’re still hot, moisture builds up inside and they spoil faster.
- Use an airtight container: Once the eggs are cool, put them in an airtight container and keep it in the fridge. This way, they stay good for about 2 to 3 days.
- Store in separate sections: If you’ve made a larger batch, it’s better to keep the spinach-mushroom mix and scrambled eggs in separate containers. You can mix them just before eating as this helps keep the taste fresh.
- Freezer option: If you want to store it for more days, you can divide the dish into small portions and keep them in zip-lock bags in the freezer.
Reheating Instructions:
- Use the microwave in short intervals: Heat the eggs in the microwave for 30 to 40 seconds at a time. This helps prevent them from drying out too much.
- Reheating in a pan is better: You can also reheat the eggs in a non-stick pan with a little butter or oil on medium flame. This keeps the texture soft and nice.
- Don’t overheat the spinach: While reheating, be careful with the spinach because it can get overcooked quickly and lose its texture.
- Add a little water or milk: While reheating, you can add one spoon of water or milk. This helps make the scrambled eggs soft and moist again.
- Only reheat what you’ll eat: Try to reheat just the amount you plan to eat. Reheating the same food again and again can affect both the taste and texture.
Serving Suggestions:
- Serve with toast: You can eat the hot Spinach-Mushroom Scrambled Eggs with whole wheat or multigrain toast. It feels filling and works well for a quick breakfast.
- Make a wrap: If you’re heading out, you can put the scrambled eggs inside a tortilla or Indian flatbread and make a wrap. It’s easy to carry and good for eating on the go.
- Add avocado: You can also add a slice of avocado on top. It makes the dish more creamy and adds some healthy fats.
- Pair with a smoothie: Along with the eggs, you can drink a fruit smoothie like banana or berry. This makes the meal more complete and gives you extra energy.
- Try for weekend brunch: For a weekend brunch, you can serve the eggs with some roasted potatoes and a cup of coffee. It gives a nice café-style feeling at home.
Nutrition Facts
Servings 100
- Amount Per Serving
- Calories 4kcal
FAQ
Q1: Can I use frozen spinach instead of fresh spinach?
Yes, you can. Just make sure to thaw the frozen spinach properly and squeeze out all the extra water. Otherwise, the scrambled eggs can turn out wet and soggy.
Q2: Which mushrooms work best in this recipe?
Button mushrooms are the easiest and most common option. But if you want a stronger flavor, you can also try cremini or portobello mushrooms.
Q3: Can I make this recipe dairy-free?
Yes, you can. Just use olive oil or coconut oil instead of butter, and skip the cheese. The taste will be slightly different, but the dish will still be healthy.
Q4: Can I make this recipe ahead of time?
Yes, you can prepare it in advance and keep it in the fridge for 2 to 3 days. Just remember to add a little milk or water while reheating so the eggs stay soft.
Q5: Why do scrambled eggs turn hard or rubbery sometimes?
This usually happens when the eggs are cooked for too long. Try cooking them on medium flame and turn off the heat as soon as they start to set. This helps keep them soft and fluffy.
