Spinach-Mushroom Scrambled Eggs

Flecked with earthy mushrooms, fresh greens and creamy cheese, spinach-mushroom scrambled eggs look (and taste) like a fancy, restaurant-caliber breakfast, but they’re so easy to make. Unlike omelets, which can call for fiddly flipping, rolling and folding, scrambles are super casual. Simply saute your vegetables in a pan with butter, stir in whisked eggs and cook until they’re fluffy and set. Every bite contains a delicious blend of every ingredient, and you can even make eggs for two (or more!) in a single pan. Cheers to a healthy, protein-packed breakfast that you can make without getting into the car—or even out of your pajamas.

Ingredients for Spinach-Mushroom Scrambled Eggs

• Eggs: Good eggs are the base of a good scramble. It doesn’t matter what color the eggs are; just look for fresh eggs at the grocery store or market.
• Egg whites: Stirring plain whites into the whole eggs makes for a lighter, airier scramble that’s also lower in fat and cholesterol. This is a great way to use leftover egg whites, but if you don’t have any in the fridge, you can easily separate eggs and use the yolks in another recipe.
• Seasonings: Keep the scramble simple with salt and pepper.
• Butter: Butter keeps the eggs from sticking to the pan and adds delicious, creamy flavor. Bonus points if you use a top-rated butter brand.
• Fresh mushrooms: White button and cremini are both good mushrooms to use here. Thinly slice the mushrooms, so they’ll be evenly distributed through the eggs.
• Fresh baby spinach: Baby spinach is more tender than larger leaf spinach, plus it’s usually cleaned and ready to use. Fresh spinach will shrink a ton when it hits the pan, so don’t be alarmed if it seems like too much when you’ve chopped it.
• Shredded provolone cheese: Mild, creamy provolone melts beautifully into the omelet. It adds a subtle flavor that lets the veggies shine.

Directions

Step 1: Whisk up the eggs

In a small bowl, whisk the eggs, egg whites, salt and pepper until they’re blended.

Step 2: Cook the veggies

In a small nonstick skillet, heat the butter over medium-high heat. Add the mushrooms and saute, stirring, for three to four minutes or until they’re tender. Add the spinach and cook, stirring often, until it’s wilted.

Editor’s Tip: Cooking the veggies first serves two purposes. First, it brings out their full flavor. And second, it cooks off excess moisture that could affect the texture of the scramble.

Step 3: Cook the eggs

Reduce the heat to medium. Add the egg mixture. Cook, stirring frequently, until the eggs thicken and no liquid egg remains.

Editor’s Tip: The secret to delicious, tender scrambled eggs is to cook them so they don’t look quite finished. They shouldn’t be runny, but it’s OK if they’re still a bit glossy. The pan’s residual heat will continue to cook and firm them up.

Step 4: Finish with cheese

Stir in the cheese. Serve the scramble hot.

Spinach-Mushroom Scrambled Eggs Variations

• Change the cheese: Add punch with sharp white cheddar, make it earthy with crumbled goat cheese or top it with feta for Mediterranean flavor.
• Use all eggs (or egg whites): You can make the scrambled eggs using four whole eggs instead of the egg whites. Or use four egg whites to make a lighter breakfast.
• Add herbs and spices: Sprinkle the eggs with a scattering of minced fresh herbs such as chives, parsley, basil or dill for oodles of flavor. You can also season the eggs with green peppercorns, dried shallots, garlic, thyme, parsley, fennel and/or tarragon. Spice blends, like a French-style mix, are also tasty options.
• Serve with sauce: Add zip with a drizzle of pesto or a dash of hot sauce.
• Scale up: You can double or triple this recipe to serve a crowd.

How to Store Spinach-Mushroom Scrambled Eggs

These scrambled eggs with spinach and mushrooms are best enjoyed hot from the pan. However, you can save leftovers. Let them cool, then transfer them to an airtight container and store them in the refrigerator.

How long do scrambled eggs with spinach and mushrooms last?

In the refrigerator, scrambled eggs will keep for three to four days.

Can you reheat spinach-mushroom scrambled eggs?

You can reheat spinach-mushroom scrambled eggs, though the egg may toughen a bit. Put the eggs on a microwave-safe plate. Sprinkle them with a few drops of water to prevent them from drying out. Cover them with a damp paper towel and microwave them in short bursts of 10 seconds until the eggs are hot.

You can also enjoy the leftover eggs cold. They make a delicious sandwich filling when paired with mayonnaise, lettuce and tomato.

Spinach-Mushroom Scrambled Eggs Tips

Why are my scrambled eggs with spinach and mushrooms watery?

Both mushrooms and spinach contain lots of moisture, which is why the recipe begins with cooking the veggies before the eggs. Saute the mushrooms until they take on a bit of color and visibly shrink, a sign that the moisture inside has evaporated. Then cook the spinach until it’s shrunken and wilted, again, a sign that excess water is expelled. Cooking the veggies alone will bring out their full flavor, making for a more delicious scramble.

What can you serve with spinach-mushroom scrambled eggs?

With a slice of toast and a glass of juice, these veggie-packed eggs make a quick, complete meal. They’re also a tasty centerpiece to a more elaborate brunch, perhaps alongside bacon, sausages, pancakes, fruit salad and coffee cake. You can tuck the eggs into a breakfast sandwich with mayo, bacon and tomato. Or, wrap them up in a tortilla to make a breakfast burrito topped with pico de gallo, salsa and/or sliced avocado.