Mushroom Egg Scramble

A simple, savory skillet of mixed mushrooms and fluffy eggs with spinach, perfect for a light breakfast or brunch that keeps blood sugar steady.

Ingredients

  • 8 large eggs
  • 200g mixed mushrooms (such as cremini and shiitake), sliced
  • 2 cups fresh spinach, roughly chopped
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • Salt and black pepper, to taste
  • 50g low-fat feta cheese, crumbled (optional, for topping)

Serves 2.

Instructions

  1. Heat olive oil in a non-stick skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
  2. Add sliced mushrooms and minced garlic. Cook for 5-6 minutes, stirring occasionally, until mushrooms release their moisture and brown slightly. Season with a pinch of salt and pepper.
  3. Stir in chopped spinach and cook for 1-2 minutes until wilted.
  4. Whisk eggs in a bowl with a pinch of salt and pepper. Pour over the mushroom mixture in the skillet.
  5. Cook, gently stirring, for 3-4 minutes until eggs are just set but still soft.
  6. Remove from heat, sprinkle with crumbled feta if using, and serve immediately.

Notes

  • Use low-fat feta to keep it light; omit for fully vegan option by adding nutritional yeast instead.
  • This dish is quick (under 20 minutes) and focuses on whole foods for slow energy release.

Calories Estimate

Approximately 300 calories per serving (with feta; 250 without).

oneliner: fluffy egg scramble with sliced mushrooms, wilted spinach, onions, and crumbled feta in a skillet, warm savory breakfast dish

Recipe Variations

  • Add Protein Boost: Mix in 100g cooked lentils with the mushrooms for extra fiber and staying power.
  • Herb Twist: Stir in fresh dill or parsley after adding eggs for a mild flavor lift without overpowering.
  • Veggie Swap: Replace spinach with kale, torn into pieces, for a heartier green profile.