Ingredients
Scale
- 4 large eggs
- ½ cup mushrooms, sliced
- 1 cup fresh spinach
- 2 tablespoons milk or cream
- 1 tablespoon butter or olive oil
- 1 garlic clove, minced
- Salt and pepper to taste
- ¼ cup shredded cheese (optional)
Instructions
- Heat a non-stick skillet over medium heat. Add butter or olive oil, then add the sliced mushrooms. Cook for 3–4 minutes until golden brown.
- Stir in the minced garlic and cook for 30 seconds. Add the spinach and sauté until wilted.
- Lower the heat to medium-low. Whisk the eggs with milk, salt, and pepper in a bowl. Pour into the pan and stir gently for 2–3 minutes until just set.
- If using cheese, sprinkle it over the eggs and stir until melted. Remove from heat and serve immediately.
Notes
- Use fresh spinach for the best texture.
- Do not overcook the eggs—they will firm up slightly after removing from heat.
- For a dairy-free option, skip the cheese and use plant-based milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 190mg