Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Start your day on a delicious note with Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado. This nutrient-rich breakfast combines fluffy scrambled eggs with earthy mushrooms and vibrant spinach, topped off with creamy avocado slices for a satisfying meal. Whether you’re preparing a leisurely brunch or a quick weekday breakfast, this recipe is simple yet sophisticated, making it perfect for any occasion. Enjoy the explosion of flavors and textures in every bite while nourishing your body with wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 23 eggs
- 1 tbsp milk or cream (optional)
- 1 tsp butter
- 1 cup baby spinach
- 45 cremini or button mushrooms, sliced
- 1 tsp olive oil
- Garlic (minced or powder, to taste)
- Salt & pepper to taste
- Avocado, sliced
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms along with garlic, salt, and pepper. Cook until browned and soft (approximately 5–7 minutes).
- In the same pan used for mushrooms, quickly sauté the baby spinach until just wilted. Season lightly with salt.
- In another non-stick skillet, melt butter over low heat. Whisk together the eggs and milk (if using) in a mixing bowl until well combined.
- Pour the egg mixture into the skillet and cook slowly. Stir gently to create a creamy texture.
- Arrange the scrambled eggs on a plate alongside sautéed mushrooms, spinach, and slices of avocado. Top with optional feta or Parmesan cheese, chili flakes, and/or everything seasoning for extra flavor.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 550mg