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 mushrooms. Cook 3–4 minutes until golden and softened.
- Stir in garlic and cook 30 seconds. Add spinach and sauté 1 minute until wilted.
- Lower heat to medium-low. Whisk eggs with milk, salt, and pepper. Pour into pan, stirring gently. Cook 2–3 minutes until just set.
- If using cheese, sprinkle over eggs and stir until melted. Remove from heat while slightly soft. Serve immediately.
Notes
- Optional: add extra vegetables like bell peppers or tomatoes for variation.
- Can be made low-carb by skipping milk or using unsweetened almond milk.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Sautéing
- Cuisine: American