Sautéed Spinach and Shiitake Mushroom Egg Wrap

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

A savory egg wrap filled with garlic-sautéed spinach and shiitake mushrooms, ideal for a wholesome brunch. This american-inspired brunch (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.

★ 4.3 (9 ratings) Prep: 8 min Cook: 10 min Serves 1 American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 18 minutes (8 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 Spinach and Shiitake Mushroom Egg Wrap?

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 Spinach and Shiitake Mushroom Egg Wrap?

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 Spinach and Shiitake Mushroom Egg Wrap for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Spinach and Shiitake Mushroom Egg Wrap 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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