Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach, and Avocado is a deliciously satisfying dish that transforms your breakfast routine into a gourmet experience. This nutrient-rich meal features silky scrambled eggs enriched with earthy sautéed mushrooms, vibrant spinach, and creamy avocado. Perfect for busy mornings or leisurely weekend brunches, this recipe not only delights the taste buds but also fuels your day with essential proteins and healthy fats. Quick to prepare in just 20 minutes, this one-pan wonder minimizes cleanup while maximizing flavor and satisfaction.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 23 eggs
- 1 tbsp milk or cream (optional)
- 1 tsp butter
- 1 cup baby spinach
- 1 cup sliced cremini or button mushrooms
- 1 tsp olive oil
- Salt and pepper to taste
- Sliced avocado for serving
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms, season with salt and pepper, and cook until browned (about 5-7 minutes). Add garlic if desired.
- In the same pan, add the spinach and sauté until just wilted.
- In another non-stick skillet, melt butter over low heat. Whisk together eggs in a bowl; pour into the skillet. Cook slowly, stirring gently until creamy.
- Serve the scrambled eggs topped with sautéed mushrooms, spinach, and sliced avocado.
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 210mg