Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach & Avocado
Start your day with a burst of flavor and nutrition with Creamy Scrambled Eggs with Sautéed Mushrooms, Spinach, and Avocado. This hearty breakfast dish combines fluffy scrambled eggs with earthy sautéed mushrooms and vibrant spinach, all topped with creamy avocado slices for a satisfying meal. Quick to prepare in just 20 minutes, it’s perfect for busy mornings or leisurely brunches. Packed with protein and vitamins, this dish is not only delicious but also supports a healthy lifestyle. Whether you enjoy it on toast, in a bowl, or as part of a larger spread, it’s a versatile option that promises to please any palate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4 people 1x
- Category: Breakfast
- Method: Sautéing/Scrambling
- Cuisine: American
Ingredients
Scale
- 23 eggs
- 1 cup baby spinach
- 45 cremini or button mushrooms, sliced
- 1 tablespoon olive oil
- 1 avocado, sliced
- Salt and pepper to taste
- 1 teaspoon butter (optional)
- 1 tablespoon milk or cream (optional)
Instructions
- In a skillet over medium heat, heat the olive oil. Add the sliced mushrooms along with minced garlic, salt, and pepper. Cook until browned and soft (5-7 minutes).
- Add baby spinach to the skillet and sauté until just wilted.
- In another pan, melt butter over low heat. In a mixing bowl, whisk together the eggs (add milk for creaminess if desired). Pour into the pan and stir gently until creamy.
- Serve the scrambled eggs alongside sautéed mushrooms and spinach on a plate topped with avocado slices.
Nutrition
- Serving Size: 1 generous portion (about 300g)
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 890mg