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This simple spinach mushroom egg scramble features sautéed veggies, creamy eggs, and fresh avocado for a quick, satisfying breakfast.
Good morning! This egg scramble is so basic that I hadn’t planned on sharing the recipe, but I make it constantly for breakfast and it’s always so good (and so easy) that I figured some of you might end up loving it too. ♡
Here’s the drill:
Start your coffee, then toss some mushrooms, onions and garlic in a hot skillet to brown. Add some fresh spinach or kale to wilt. Scoot everything to the side and scramble a bunch of eggs. Top it all with sliced avocado and whatever fresh herbs you’ve got on hand (I’m partial to dill, chives or basil). And just like that — you’ve got a savory, protein-packed breakfast on the table in under 10 minutes.
I usually serve mine with a side of breakfast chicken sausages (love the ones from Costco) or a few slices of smoked salmon for extra protein. But this recipe is endlessly flexible, so feel free to add in whatever other veggies, sauces, cheeses or herbs that happen to sound good. (I’ve included more ideas below!) Bottom line, it’s just one of those easy meals that always tastes delicious. And even on busy mornings, that extra 10-minute investment in a hot and healthy breakfast feels like a tiny win. So the next time you’re craving scrambled eggs, give this one a go!
Recipe Variations
Here are a few more fun twists that you can try with this recipe:
Mexican-inspired: Add red or green salsa, cotija cheese, black or refried beans, and chopped fresh cilantro.
Greek-inspired: Add olives, diced tomatoes, crumbled feta, and fresh oregano or parsley.
Italian-inspired: Add sun-dried tomatoes, chopped artichoke hearts, fresh basil or pesto, and mozzarella (or burrata).
This simple spinach mushroom egg scramble features sautéed veggies, creamy eggs, and fresh avocado for a quick, satisfying breakfast.
Ingredients
Scale
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!
