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–+ servings
A plate of fluffy Mushroom Spinach Scrambled Eggs topped with sliced avocado and fresh dill.

Mushroom Spinach Scrambled Eggs

A simple and flavorful scrambled egg recipe with mushrooms, spinach, and avocado. Perfect for a healthy breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Veggies
  • 2 tablespoons butter divided
  • 6 ounces baby bella mushrooms sliced
  • half of a red onion thinly sliced
  • 2 cloves garlic
  • 1 large handful fresh baby spinach
  • generous pinch fine sea salt and freshly-ground black pepper
For the Eggs
  • 4 large eggs whisked
  • pinch salt
For Serving
  • half an avocado sliced
  • lots fresh herbs such as dill, cilantro, basil or parsley, for topping

Equipment

  • Skillet

Method
 

  1. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are nearly browned. Add the garlic, season with salt and pepper, and cook for 1 minute, stirring occasionally. Add the spinach and toss gently for 1-2 minutes until wilted. Move the veggie mixture to the side of the pan and reduce heat to medium-low.
  2. Add the remaining butter to the empty side of the pan and melt. Add the eggs and a pinch of salt. Cook, stirring slowly and frequently, until scrambled. Turn off the heat and gently combine the eggs with the veggie mixture.
  3. Taste and add more salt and pepper if needed.
  4. Serve warm with sliced avocado and fresh herbs.

Notes

This recipe is naturally low in carbohydrates and can be a great option for those following a keto diet. Feel free to adjust the seasonings to your preference.

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