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5 from 2 votes

Spinach Mushroom Egg Scramble

This simple spinach mushroom egg scramble features sautéed veggies, creamy eggs, and fresh avocado for a quick, satisfying breakfast.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: 5 ingredient, egg, vegetarian
Servings: 1 to 2 servings
Author: Ali

Ingredients

  • 2 tablespoons butter divided
  • 6 ounces baby bella mushrooms sliced
  • half of a red onion thinly sliced
  • 2 cloves garlic
  • 1 large handful fresh baby spinach
  • fine sea salt and freshly-ground black pepper
  • 4 large eggs whisked
  • half an avocado sliced
  • fresh herbs (such as dill cilantro, basil or parsley), for topping

Instructions

  • Sauté the veggies. Melt 1 tablespoon of the butter over medium-high heat. Add the mushrooms and onion and sauté, stirring occasionally, until the mushrooms are nearly browned. Add the garlic, season the entire mix with a generous pinch of salt and pepper, and sauté for 1 minute, stirring occasionally. Add the spinach and toss gently for 1-2 minutes or until it has wilted. Slide the entire veggie mix over to the back side of the pan and turn the heat down to medium-low.
  • Scramble the eggs. Add the remaining butter to the front side of the pan and stir it around briefly to melt. Add the eggs and a pinch of salt and cook, stirring slowly and frequently, until scrambled. Turn off the heat and gently toss the eggs with the veggie mix. 
  • Season. Taste and season with additional salt and pepper, if needed.
  • Serve. Serve warm with a side of sliced avocado, garnished with lots of fresh herbs, and enjoy!