Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Start your day with a nutritious and satisfying breakfast bowl featuring Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado. This delightful dish blends fluffy scrambled eggs with the earthy flavors of sautéed mushrooms and vibrant spinach, all topped off with creamy avocado slices. Packed with protein and essential vitamins, this recipe is quick to prepare, making it perfect for busy mornings or leisurely brunches. Elevate your breakfast experience with this simple yet flavorful recipe that is sure to please everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 1 cup baby spinach
- 5 cremini or button mushrooms, sliced
- 1 tsp olive oil
- 1 tsp butter
- Salt and pepper to taste
- Sliced avocado for topping
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms along with salt and pepper. Sauté until browned and soft (about 5-7 minutes).
- In the same pan, rapidly sauté spinach until just wilted. Season lightly with salt.
- In another non-stick skillet, melt butter on low heat. Whisk together eggs (and milk if using) until well combined.
- Pour the egg mixture into the skillet and cook gently, stirring continuously until creamy and slightly runny.
- Plate the scrambled eggs topped with sautéed mushrooms and spinach; finish with sliced avocado on top.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 350mg
- Fat: 29g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 210mg