Image: South African Mushroom Farmers Association.
Mushroom & Spinach Scrambled Eggs – The perfect breakfast is served
Who said breakfast should be boring? This smoky Mushroom & Spinach Scrambled Eggs recipe should do the trick. It’s almost an omelette but without the stress.
Image: South African Mushroom Farmers Association.
Are you scrambling for a tasty yet healthy breakfast recipe? Don’t let it scramble your brain too much. We have the solution for you. Our Mushroom & Spinach Scrambled Eggs breakfast is light, fluffy, tasty and healthy, all in one delicious meal.
This recipe has everything you need to start the day. Spinach provides that all-important iron kick with added magnesium and potassium and Vitamin A. Eggs give you the edge with all-important protein, fats and Vitamin B. Mushrooms provide that great umami flavour while also adding to the nutritional powerhouse breakfast. If you want the fluffiest scrambled eggs, pre-scramble them in a bowl before adding them to the pan and keep stirring or whisking as they cook.
Who said breakfast should be boring? This smoky Mushroom & Spinach Scrambled Eggs recipe should do the trick. It’s almost an omelette but without the stress.
Mushroom & Spinach Scrambled Eggs Recipe
Course: BreakfastCuisine: GlobalDifficulty: EasyServings
1
servingPrep time
5
minutesCooking time
5
minutesTotal time
10
minutesIngredients
2-3 large 2-3 brown mushrooms, sliced
3 extra large 3 eggs, whisked
30 ml 30 butter
1 handful 1 baby spinach leaves (optional)
½ cup ½ grated smoked mozzarella
salt & pepper, to taste
smoked paprika, for sprinkling
Method
- Heat the butter in a pan and fry the mushrooms until golden. Add the spinach and fry for half a minute until it just starts to wilt.
- Add the eggs and stir to scramble. While the eggs are still slightly runny, sprinkle the cheese over and cover with a lid to melt.
- After a minute, remove the lid and season with salt, pepper and a sprinkle of paprika. Transfer to a plate and serve at once.
Notes
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