Spinach Mushroom Egg Scramble at home
- Yield 1
- Prep 3 minutes
- Cook 7 minutes
- Total 10 minutes
Spinach Mushroom Egg Scramble at home is a breakfast recipe on Avoteb. The yield on the card is 1. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 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
Method
Sauté the veggies. Melt 1 tablespoon of the butter over medium-a hot burner. Tip in the mushrooms and onion and sauté, stirring occasionally, until the mushrooms are nearly browned. Tip in the garlic, season the entire mix with a generous pinch of salt and pepper, and sauté for 1 minute, stirring occasionally. Tip in 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. Tip in the remaining butter to the front side of the pan and stir it around briefly to melt. Tip in 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.
Salt Taste and season with additional salt and pepper, if needed.
Plate Plate warm with a side of sliced avocado, garnished with lots of fresh herbs, and enjoy!
