Sautéed Mushroom and Spinach Scrambled Eggs

Fluffy scrambled eggs cooked with earthy mushrooms and fresh spinach, finished with a hint of garlic and chives for a simple, protein-rich breakfast.

Cuisine: American

Category: Breakfast

Prep: 10 minutes. Cook: 15 minutes.

Serves 2.

Ingredients

• 4 large eggs
• 2 cups packed spinach
• 1 cup sliced mushrooms
• 2 tbsp butter
• 1/4 cup finely chopped onion
• 1 clove minced garlic
• 1/2 cup shredded cheddar cheese
• 2 oz cooked, diced chicken
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp chopped fresh chives

Instructions

1. Step 1: Heat 1 tbsp butter in a non-stick skillet over medium heat until melted. Add 1/4 cup finely chopped onion and 1 clove minced garlic, sautéing for 2 minutes until softened and fragrant.
2. Step 2: Add 1 cup sliced mushrooms and cook for 4 minutes until they release moisture and begin to brown.
3. Step 3: Stir in 2 cups packed spinach and cook for 1 minute until wilted.
4. Step 4: In a bowl, whisk together 4 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper. Add 1 tbsp butter to the skillet and swirl to melt, then pour in the egg mixture.
5. Step 5: Gently stir with a spatula until eggs are set but still moist, about 3-4 minutes.
6. Step 6: Add 2 oz diced cooked chicken and 1/4 cup shredded cheddar cheese to the eggs, stirring until cheese melts and chicken is heated through.
7. Step 7: Garnish with 1 tbsp chopped fresh chives and serve immediately.