Are you ready to take your breakfast game to the next level? Say goodbye to boring old scrambled eggs and hello to a delicious whole food mushroom and spinach scramble that will have your taste buds doing a happy dance!
What's in the Mix?
Grab your apron and get ready to cook up a storm with these simple ingredients: 1/2 a cup of olive oil, 1/2 an onion, 1 1/2 cups of thinly sliced mushrooms, a handful of fresh baby spinach, two cage-free eggs, a single big egg white, 1 teaspoon of water, and salt & pepper to taste. If you're feeling cheesy, add 2 tablespoons of gruyere or cheddar (but feel free to omit for a cleaner version).
Let's Get Cooking!
First things first, whisk together the eggs, egg white, water, salt, and pepper in a small bowl until well combined. Now, heat up the olive oil in a medium nonstick skillet over medium heat. Add the onions and cook until they're soft and golden, about 3 to 4 minutes.
Next, toss in the mushrooms and cook until they're tender, stirring occasionally. Throw in the spinach and keep stirring until it wilts down. Now, pour in the egg mixture and let it cook.
Once the eggs are cooked to your liking, sprinkle on the cheese if you're feeling fancy. Give it a good stir and let the cheese melt slightly. Season with a bit more salt and pepper if needed.
Voila! Your delicious mushroom and spinach scramble is ready to be devoured. Serve it up hot and enjoy the burst of flavors in every bite. This dish is perfect for a leisurely weekend brunch or a quick weekday breakfast that will keep you fueled and satisfied.
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