Sautéed Shiitake Mushroom and Spinach Egg Scramble

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory brunch scramble with earthy shiitake mushrooms and fresh spinach, perfect for a relaxed weekend meal. This american-inspired brunch (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.

★ 4.4 (8 ratings) Prep: 5 min Cook: 10 min Serves 2 American cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Shiitake Mushroom and Spinach Egg Scramble take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Sautéed Shiitake Mushroom and Spinach Egg Scramble?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Sautéed Shiitake Mushroom and Spinach Egg Scramble?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Shiitake Mushroom and Spinach Egg Scramble for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Shiitake Mushroom and Spinach Egg Scramble vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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