Mushroom Spinach Scrambled Eggs (Printable Version)

Fluffy eggs with mushrooms, garlic, spinach, and melted cheese for a savory, protein-rich breakfast or brunch.

# Ingredients Required:

→ Egg Mixture

01 - 4 large eggs

02 - 30 ml milk or cream

03 - Salt and pepper to taste

→ Vegetables

04 - 120 g mushrooms, sliced

05 - 30 g fresh spinach

06 - 1 garlic clove, minced

→ Cooking Fats

07 - 15 g butter or olive oil

→ Optional

08 - 30 g shredded cheese

# Guide to Cooking:

01 - Heat a non-stick skillet over medium heat. Add butter or olive oil, then cook sliced mushrooms for 3 to 4 minutes until golden and softened.

02 - Stir in minced garlic and cook for 30 seconds until fragrant. Add spinach and sauté for 1 minute until wilted.

03 - Reduce heat to medium-low. In a bowl, whisk eggs with milk, salt, and pepper until combined. Pour into the skillet and stir gently with a spatula.

04 - Cook for 2 to 3 minutes, stirring occasionally until eggs are just set. If using cheese, sprinkle over the eggs and stir until melted. Remove from heat while eggs remain slightly soft.

# Extra Suggestions:

01 - Removing eggs from heat before fully set allows carryover cooking to finish without drying.

Return