Mushroom and Spinach Scrambled Eggs
Fluffy eggs cooked with earthy mushrooms and fresh spinach, finished with a touch of feta for a protein-packed breakfast that requires no special equipment. This American-inspired recipe (keto, low-carb), ready in about 13 minutes, combines large eggs, butter, cremini mushrooms into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1 tbsp butter
- 1/2 cup, sliced cremini mushrooms
- 2 cups fresh spinach
- 1/4 cup, crumbled feta cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Nonstick pans that release eggs cleanly → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Whisk eggs, salt, and black pepper in a bowl until well combined.
- Step 2: Melt butter in a non-stick skillet over medium heat. Add sliced mushrooms and cook for 4 minutes until golden brown.
- Step 3: Add fresh spinach to the skillet and stir until wilted completely, about 1 minute.
- Step 4: Pour egg mixture over mushrooms and spinach. Cook for 2-3 minutes, gently stirring with a spatula, until eggs are softly set but still moist.
- Step 5: Remove from heat and stir in crumbled feta cheese until evenly distributed. Serve immediately.
