Scrambled Eggs with Mushrooms and Spinach

Ingredients

• 5 large eggs (4-6 eggs)
• 0.25 cup milk
• 1 tbsp olive oil (or butter)
• 1 cup mushrooms (sliced)
• 2 cup fresh spinach
• salt (to taste)
• black pepper (to taste)
• parsley (chopped, for garnish (optional))

Steps

1. 1

   In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set the mixture aside.

2. 2

   Heat the olive oil or butter in a non-stick skillet over medium heat.

3. 3

   Add the sliced mushrooms to the skillet and sauté until they are browned and tender, which should take about 5 minutes.

4. 4

   Add the fresh spinach to the skillet and cook, stirring occasionally, until the leaves are wilted, about 1-2 minutes.

5. 5

   Pour the egg mixture into the skillet over the vegetables. Let it cook undisturbed for a few seconds.

6. 6

   Begin stirring the eggs with a spatula, pushing them from the edges toward the center to form large, soft curds.

7. 7

   Continue cooking and stirring gently until the eggs are just cooked through and no longer liquid.

8. 8

   Remove the skillet from the heat and serve the eggs immediately. Garnish with chopped parsley if desired.

Notes

For the fluffiest eggs, ensure you don't overcook them; they should still look slightly moist when you remove them from the heat as they will continue to cook for a moment on the plate.

Nutrition per serving

• breakfast
• brunch
• vegetarian
• gluten-free
• healthy
• low-carb
• easy
• quick