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Mushroom-Spinach Scrambled Eggs Recipe
Ash Tyrrell

Mushroom-Spinach Scrambled Eggs Recipe

I make this Mushroom-Spinach Scrambled Eggs Recipe more mornings than I'd like to admit, honestly. It started as a way to use up leftover mushrooms and spinach, and now it's become my go-to breakfast after a workout. There's something about the earthy mushrooms mixed with fluffy eggs that just feels satisfying without weighing me down
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Total Time 13 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 tablespoon olive oil – a light coating is all you need to soften the onions without adding extra fat
  • 1/4 cup onions finely chopped – yellow onion works best here for a mellow, slightly sweet flavor
  • 1 1/2 cups mushrooms thinly sliced – baby bella or shiitake add the deepest flavor, but white button mushrooms work fine too
  • 1/2 cup fresh baby spinach – fresh spinach wilts quickly and keeps its bright color so I avoid frozen for this recipe
  • 2 large eggs – room temperature eggs whisk up smoother and cook more evenly
  • 1 large egg white – this is my trick for boosting protein without piling on extra fat
  • 1 teaspoon water – whisking a little water into the eggs makes them fluffier once cooked
  • kosher salt and black pepper to taste – season the eggs before cooking, not after, for even flavor
  • 2 tablespoons shredded cheese such as gruyere or cheddar (optional) – grate your own block cheese if you can, since pre-shredded cheese has additives that keep it from melting as smoothly

Method
 

  1. In a small bowl, whisk together the eggs, egg white, water, a pinch of salt, and pepper. Keep whisking until the mixture looks pale yellow and slightly foamy. This step only takes about thirty seconds but really affects the final texture.
  2. Place a medium nonstick skillet over medium heat and add the olive oil. Let the oil warm for about a minute before adding anything else. A properly heated pan keeps the onions from steaming instead of browning.
  3. Add the chopped onions to the skillet and cook for three to four minutes, stirring occasionally. You're looking for them to turn tender and slightly golden at the edges. This builds the flavor base for the whole dish.
  4. Stir in the sliced mushrooms and cook for another three to four minutes. They'll release some liquid at first, then start to brown as that liquid cooks off. Stir occasionally so they cook evenly on all sides.
  5. Add the fresh spinach to the skillet and stir constantly. It wilts down fast, usually within a minute. Once it's fully softened and bright green, you're ready for the eggs.
  6. Pour the whisked egg mixture into the skillet with the vegetables. Stir gently and continuously until the eggs thicken and no liquid remains. If you're adding cheese, sprinkle it in during this step so it melts right into the eggs.
  7. Once the eggs look set but still soft, take the skillet off the heat right away. Eggs keep cooking from residual heat, so pulling them early keeps them from turning rubbery. Plate and enjoy while hot.

Notes

  • I always slice my mushrooms thin so they cook through in the same time as the onions
  • I never walk away once the eggs go into the pan, since they can overcook in seconds
  • I season the egg mixture before cooking instead of after, which gives much more even flavor
  • I use a nonstick skillet every time, since eggs stick fast to stainless steel or cast iron
  • I keep the heat at medium, not high, so the eggs stay soft instead of tough