Ingredients
Scale
- 3 eggs
- 1 tbsp milk (optional)
- 1 tsp butter
- 1 cup baby spinach
- 5 cremini or button mushrooms, sliced
- 1 tsp olive oil
- Garlic (minced, to taste)
- Salt and pepper to taste
- Avocado, sliced
Instructions
- Sauté the Mushrooms: In a skillet over medium heat, warm olive oil. Add sliced mushrooms and minced garlic, seasoning with salt and pepper. Cook until browned and soft (about 5–7 minutes).
- Sauté the Spinach: In the same pan, add baby spinach and sauté until just wilted. Season lightly with salt.
- Scramble the Eggs: In a separate pan, melt butter over low heat. Whisk together eggs and milk if using, then pour into the pan. Stir gently to achieve a creamy texture.
- Plate: Arrange scrambled eggs on a plate with sautéed mushrooms and spinach. Top with sliced avocado and any desired extras like cheese or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 210mg