Description
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!