Sautéed Spinach and Shiitake Mushroom Egg Wrap

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A savory egg wrap filled with garlic-sautéed spinach and shiitake mushrooms, ideal for a wholesome brunch. This American-inspired brunch recipe (vegetarian), ready in about 18 minutes, combines large eggs, fresh spinach leaves, shiitake mushrooms, sliced 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 320 calories and feeds 1, 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

• 3 large eggs
• 2 cups fresh spinach leaves
• 1 cup shiitake mushrooms, sliced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded mozzarella cheese

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
2. Step 2: Add 1 cup sliced shiitake mushrooms and cook for 4-5 minutes until they soften and release their juices.
3. Step 3: Stir in 2 cups fresh spinach leaves and cook for another 2 minutes until spinach wilts. Season with 1/2 tsp salt and 1/4 tsp black pepper, then transfer the mixture to a bowl.
4. Step 4: In a separate bowl, whisk 3 large eggs with a pinch of salt until smooth.
5. Step 5: Heat the remaining 1 tbsp olive oil in the skillet over medium heat. Pour in the eggs and cook for 1-2 minutes until the edges start to set but the center is slightly runny.
6. Step 6: Sprinkle 1/4 cup shredded mozzarella evenly over the eggs, then spoon the spinach and mushroom mixture onto one half of the eggs.
7. Step 7: Carefully fold the eggs over the filling and cook for another minute until cheese melts and the eggs are fully set.
8. Step 8: Slide the egg wrap onto a plate and serve immediately.