10-Minute Mushroom Spinach Scrambled Eggs (High-Protein)
Make this high-protein scrambled eggs recipe with mushrooms and spinach in just 10 minutes. A quick, healthy, and delicious breakfast to fuel your day.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 large or 2 small servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
– 4 large eggs
– 2 tablespoons whole milk or unsweetened almond milk
– 1/4 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon unsalted butter or olive oil
– 4 ounces cremini mushrooms, sliced
– 1 clove garlic, minced
– 2 cups fresh baby spinach, loosely packed
– 1 tablespoon chopped fresh chives (optional, for garnish)
Instructions
1. In a medium bowl, whisk together the eggs, milk, salt, and pepper until uniform and slightly frothy.
2. Heat butter or oil in a non-stick skillet over medium heat. Add mushrooms and cook for 4-5 minutes until tender and golden.
3. Add garlic and cook for 30 seconds until fragrant. Add spinach and stir until wilted, about 1 minute.
4. Reduce heat to medium-low. Pour egg mixture evenly over the vegetables.
5. Let sit for 20-30 seconds, then gently push eggs from edges toward center with a spatula until softly set, 2-3 minutes total. Remove from heat immediately.
6. Garnish with fresh chives if desired and serve.
Notes
For dairy-free, use olive oil and almond milk. Eggs continue to cook off the heat, so remove them while still slightly wet for the creamiest texture.