Ingredients
Scale
- 2 large eggs
- 1 cup sliced mushrooms
- 1 cup fresh spinach
- 1 tablespoon olive oil or butter
- 2 tablespoons milk or cream (optional)
- Salt and pepper to taste
- Shredded cheese for topping (optional)
Instructions
- Heat a nonstick skillet over medium heat and add olive oil or butter.
- Sauté mushrooms until golden, about 2-3 minutes.
- Add spinach and cook until wilted, about 1 minute.
- Whisk eggs with milk (if using) and season with salt and pepper.
- Pour eggs into the skillet, gently stirring until just set and fluffy.
- Serve immediately with cheese on top or garnish with parsley.
Notes
- For extra richness, use half-and-half instead of milk.
- Swap spinach for kale or arugula.
- Replace cheese with nutritional yeast for a dairy-free option (omit eggs).
- Prep Time: 5 mins
- Cook Time: 5 mins
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 210 mg
