Sautéed Shiitake Mushroom and Spinach Egg Scramble

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A savory brunch scramble with earthy shiitake mushrooms and fresh spinach, perfect for a relaxed weekend meal. This American-inspired brunch recipe (vegetarian), ready in about 15 minutes, combines large eggs, shiitake mushrooms, sliced, fresh spinach leaves 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 280 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 cup shiitake mushrooms, sliced
• 1 cup fresh spinach leaves
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 2 tbsp chopped green onions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium non-stick skillet over medium-high heat. Add 1 cup sliced shiitake mushrooms and sauté for 4-5 minutes until golden and fragrant.
2. Step 2: Add 1 cup fresh spinach leaves to the skillet and cook for 1-2 minutes until wilted, stirring occasionally.
3. Step 3: In a bowl, whisk 4 large eggs with 1/2 tsp salt and 1/4 tsp black pepper until well blended.
4. Step 4: Reduce heat to medium-low, add 1 tbsp unsalted butter to the skillet, then pour in the beaten eggs over the mushrooms and spinach.
5. Step 5: Stir gently and continuously for 2-3 minutes until the eggs are softly set but still moist.
6. Step 6: Remove from heat, sprinkle 2 tbsp chopped green onions on top, and serve immediately with toast or fresh fruit.