Egg Recipe: Creamy, Mouthwatering Spinach And Mushroom Scrambled Eggs

Are you looking for a hearty breakfast that is good for you and tastes great? This Spinach and Mushroom Scrambled Eggs Recipe has your back! This dish will make you feel like you are eating extra special; it is loaded with colorful veggies and creamy feta cheese. But whether you want something fast on a weekday morning or something slow and indulgent on a weekend morning, this recipe has you covered.

Ingredients Overview:

Here’s what you’ll need to make this fantastic breakfast:

• Mushrooms (100g): Mushrooms bring an umami, earthy tone to your scrambled eggs.
• Baby spinach (80g): The spinach adds in nutrients and gives the dish a splash of deep green.
• Feta cheese (40g): The feta provides a creamy, tangy punch that cuts through the other ingredients.
• Eggs (4): The base of any scrambled eggs, adding creamy texture.
• Unsalted butter (13g): Butter is what gives you a rich, soft scramble, so it makes your eggs melt in your mouth.
• Oregano (1 pinch): This aromatic herb helps to amplify the overall taste and brings everything together.
• Bread (2 slices): Perfect for toasting and providing a base for your scramble.

Step-by-Step Instructions:

Make your perfect spinach and mushroom scrambled eggs following these simple steps:

1. Prepare the mushrooms:

• Chop the mushrooms and dry-fry with a little salt in a pan until lightly golden. This will take approximately 5 minutes. When finished, take them out of the pan and keep aside.

2. Cook the spinach:

• Reheat the pan and add a drizzle of olive oil.
• Stir in the baby spinach and cook 2 to 3 minutes more, until wilted and faded in color. Remove from the heat.

3. Toast the bread:

• Toast the bread in a toaster, or, if you like, toast it in the pan for that much more flavor.

4. Scramble the eggs:

• Crack the 4 eggs into a small non-stick saucepan (or a small non-stick frying pan) and place the saucepan/ frying pan on the stove.
• Add the butter (18g), diced, to the eggs.
• Set the pan on a low heat and begin to gently stir using a silicone spatula. Crack in the eggs, and let the butter melt as you keep stirring.
• Mix further 3-6 min until the eggs are scrambled and cooked, yet creamy and soft.

Tip: Lower the heat and keep stirring. You want your scrambled eggs creamy, neither overcooked.

5. Combine the ingredients:

• Remove the pan from the heat. Fold in the cooked mushrooms, spinach, and crumbled feta cheese into the scrambled eggs.
• Add two good pinches of oregano (you can add more later), and salt and pepper, if necessary, and combine everything well.

6. Serve:

• • Top the toasted slices of bread with the scrambled eggs liberally.
  • Serve immediately, and enjoy!

Serving Suggestions, Storage, Tips, and Variations

Serving Suggestions:

• • Serve this scrambled egg in tortillas with fresh tomatoes or avocado for a full breakfast.
  • Drizzle a splash of hot sauce on top for a little heat.

Storage Tips:

• • If there are leftovers, store scrambled eggs in the fridge in an airtight container for 1-2 days.
  • But do note that reheating the eggs may alter the texture. To reheat, warm a non-stick pan over low heat and add the pesto, stirring continuously until creamy.

Variations:

• • For added flavor, add in chopped bell peppers or onions.
  • You can use goat cheese or parmesan instead of feta for a change.
  • For a meatier breakfast, add bacon or chicken sausage.

FAQs

1. Can I substitute different cheeses in this recipe?
   Yes! If you don’t have feta on hand, you can certainly swap it out for goat cheese, cheddar or parmesan for a different flavor profile.
2. Can I prep this recipe ahead of time?
   Scrambled eggs are best fresh made. But you can prep the spinach and mushrooms ahead of time and store them in the fridge. Then, simply cook the eggs when you’re ready to serve.
3. Can I use prepackaged spinach?
   Yes, you can use pre-washed spinach, but fresh baby spinach will make the dish brighter tasting and brighter textured. Use pre-washed spinach with care; it is essential to remove excess water if there is any before cooking.
4. Can I make this recipe vegan/plant-based?
   You can replace the eggs with a plant-based alternative to scrambled eggs, and replace dairy butter (like vegan butter) and cheese substitute of your choosing for a vegan-friendly option for this dish.

Good appetites, your healthy Spinach and Mushroom Scrambled Eggs!