Ingredients
4 large eggs
2 cups packed fresh spinach
1 cup sliced cremini mushrooms
1 tablespoon butter or olive oil
2 tablespoons milk or cream (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder (optional)
¼ cup shredded cheese (cheddar, mozzarella, or feta, optional)
Instructions
1. 1. Prep your veggies: Wash spinach; slice mushrooms thinly; mince garlic or measure garlic powder if using.
2. 2. In a medium bowl, whisk eggs with milk/cream (if using), salt, pepper, and garlic powder until frothy.
3. 3. Heat butter or oil in a non-stick skillet over medium heat. Add mushrooms and sauté 3-5 minutes until golden.
4. 4. Add spinach and cook 1-2 minutes, stirring, until wilted.
5. 5. Pour egg mixture over vegetables. Let sit 30 seconds until edges set.
6. 6. Gently fold eggs with a spatula, pushing cooked edges toward center, until mostly set but still moist.
7. 7. If using cheese, sprinkle over eggs in last minute of cooking; let melt.
8. 8. Serve immediately.
Notes
For dairy-free, use olive oil and non-dairy milk; omit cheese or use plant-based. For extra protein, add cooked ham, sausage, or bacon. Reheat leftovers gently on stovetop with a bit of butter or milk. Store in fridge up to 2-3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 278
- Sugar: 1.4 g
- Sodium: 672 mg
- Fat: 20.5 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 10.2 g
- Trans Fat: 0.3 g
- Carbohydrates: 4.9 g
- Fiber: 1.1 g
- Protein: 18.7 g
- Cholesterol: 384 mg