Sautéed Eggs with Mushrooms and Spinach
This dish features perfectly sautéed eggs combined with earthy mushrooms and fresh spinach for a nutritious and satisfying meal. It's a quick and easy recipe that can be enjoyed for breakfast, lunch, or dinner. Serve it warm for a delightful experience!
This recipe is american style, breakfast, scaled for 4 servings, with 10 min prep and 15 min cook.
Prep: 10 min · Cook: 15 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include olive oil, fresh spinach, black pepper, salt.
- Follow all 7 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 2 tbsp olive oil
- 150 g fresh spinach (washed)
- 0.5 tsp black pepper
- 1 tsp salt
- 2 cloves garlic (minced)
- 200 g mushrooms (sliced)
- 8 large eggs
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and browned, about 5-7 minutes.
- Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
- In a bowl, whisk the eggs with salt and black pepper until well combined.
- Pour the egg mixture into the skillet, stirring gently to combine with the vegetables.
- Cook until the eggs are set to your liking, stirring occasionally, about 5 minutes.
- Serve warm, garnished with additional black pepper if desired.
Nutrition (per serving)
- Calories: 220
- Protein: 16 g
- Fat: 15 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 300 mg
Nutrition values are estimates based on stored ingredient totals and serving size.