Go Back
–+ servings
A bowl of fluffy Mushroom Spinach Scrambled Eggs topped with sliced avocado, red onion, and fresh dill.

Mushroom Spinach Scrambled Eggs

This recipe for Mushroom Spinach Scrambled Eggs is a quick and nutritious breakfast option perfect for busy families. It's a simple way to incorporate vegetables into your children's diet without a fuss.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 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
  • fine sea salt
  • freshly-ground black pepper
  • 4 large eggs whisked
For Serving
  • half an avocado sliced
  • 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. Sauté, stirring occasionally, until the mushrooms are nearly browned. Add the garlic, season with salt and pepper, and sauté for 1 minute, stirring occasionally. Add the spinach and toss gently for 1-2 minutes until wilted. Move the vegetable 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 whisked eggs and a pinch of salt. Cook, stirring slowly and frequently, until scrambled. Turn off the heat and gently combine the eggs with the vegetable mixture.
  3. Taste and add more salt and pepper if needed.
  4. Serve warm with sliced avocado and fresh herbs.

Notes

This recipe is a personal favorite for busy mornings, offering a nutritious and kid-approved way to start the day. It's a simple solution that can help reduce breakfast chaos.

Tried this recipe?

Let us know how it was!