Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Start your day right with these Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado! Try this nutritious recipe today!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Cooking/Sautéing
- Cuisine: American
Ingredients
Scale
- 23 eggs
- 1 tbsp milk (optional)
- 1 tsp butter
- 1 cup baby spinach
- 45 cremini or button mushrooms, sliced
- 1 tsp olive oil
- Garlic, to taste
- Salt and pepper, to taste
- Avocado, sliced
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms along with garlic, salt, and pepper. Cook until browned and soft (about 5-7 minutes).
- In the same pan, quickly sauté the spinach until just wilted; season lightly.
- In a separate non-stick pan on low heat, melt butter and whisk eggs with milk (if using) until well combined. Cook slowly while stirring gently to maintain creaminess.
- On a serving plate, arrange scrambled eggs topped with sautéed mushrooms and spinach. Add sliced avocado and optional toppings like feta cheese or chili flakes for added flavor.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 255
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 680mg