Sautéed Spinach and Mushroom Scrambled Eggs
Creamy scrambled eggs with earthy mushrooms and wilted spinach, seasoned simply to let the fresh ingredients shine. This American-inspired keto recipe, ready in about 20 minutes, pairs eggs, olive oil, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 olive oil
- 1/2 cup, sliced mushrooms
- 2 cups, fresh spinach
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp grated parmesan cheese
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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: Heat 1/2 tbsp olive oil in a non-stick skillet over medium heat.
- Step 2: Add sliced mushrooms and cook for 4-5 minutes until golden brown, then add minced garlic and cook for 1 minute until fragrant.
- Step 3: Add fresh spinach and cook for 2-3 minutes until wilted.
- Step 4: In a bowl, whisk together 4 large eggs, 1/4 tsp salt, and 1/8 tsp black pepper.
- Step 5: Pour egg mixture into skillet with mushrooms and spinach. Stir gently until eggs are set and creamy, about 3-4 minutes.
- Step 6: Stir in 1 tbsp grated parmesan cheese and serve immediately.
