Mushroom-Spinach Scrambled Eggs
Mushroom-Spinach Scrambled Eggs is one of my go-to quick and easy vegetarian, high-protein breakfast recipes.
Mushroom-Spinach Scrambled Eggs
This quick breakfast scramble for one is high in protein and low in carbs. I always like to incorporate at least 20 grams of protein after a workout, and this scramble is a healthy way to achieve that goal with real food rather than protein shakes. If you wish, you can also add cheese. Some of my other favorite scrambled egg recipes are these Huevos Pericos and Meal Prep Breakfast Taco Scramble.
High-Protein Breakfast
These healthy mushroom scrambled eggs have 24 grams of protein. Mixing an egg white in with my eggs is an easy way to add lean protein while still getting the health benefits of the yolk with the other two eggs. Most of eggs’ nutrition actually comes from the yolk, so you definitely don’t want to skip it!
What are the benefits of eating mushrooms?
Mushrooms are a “rich, low-calorie source of vitamin B, fiber, protein, and antioxidants.” They can help lower blood pressure and boost your immune system. If you are interested in adding more mushrooms to your diet, you should check out this Mushroom Stroganoff and Braised Chicken Thighs with Mushrooms and Leeks.
Variations:
- Eggs: You can easily add an extra egg or use one less depending on how hungry you are. If you want to use three whole eggs instead of the one egg white, feel free.
- Mushrooms: Use shiitake or baby bella mushrooms. If you’re not a fan of mushrooms, swap them for another veggie, like chopped broccoli, bell pepper, or zucchini.
- Spinach: If you don’t have fresh spinach, frozen will work.
- Cheese: Add some gruyere, cheddar, feta or mozzarella cheese in your scramble.
- Heat: Add hot sauce for some extra spice.
- Serving Size: You can easily double or triple this egg recipe if you need to feed more people.
More Egg Recipes You’ll Love:
- Cottage Cheese Egg and Sausage Frittata
- Veggie Ham and Cheese Breakfast Egg Casserole
- Loaded Baked Omelet Muffins
- Baked Sweet Potato Egg Cups
- Open-Faced Omelet with Feta, Roasted Tomatoes, and Spinach
Mushroom-Spinach Scrambled Eggs
Ingredients
- 1/2 tbsp olive oil
- 1/4 cup onions
- 1 1/2 cups thin sliced mushrooms
- 1/2 cup fresh baby spinach
- 2 large eggs
- 1 large egg whites
- 1 teaspoon water
- kosher salt and black pepper
- 2 tablespoons cheese such as gruyere, cheddar or DF cheese, (optional)
Instructions
- In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
- In a medium nonstick skillet, heat oil over medium heat.
- Add onions and cook until tender and golden, 3 to 4 minutes.
- Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
- Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. If you want to add cheese, add it with the eggs.
Nutrition
Freezer Meals
Paleo
Slow Cooker Recipes
Pressure Cooker Recipes
Air Fryer Recipes
Meal Prep Recipes
I sure wish you still did the WW points on your recipes. This has been my go to site for meal ideas without having to try to figure it out on WW. But I still love your recipes!
Totally love this breakfast!! Tastes great, easy to make and is so healthy….great way to start the day!
Absolutely delicious!
I love this! It reminded me of a dish in a local restaurant that was called “Julie’s Special” so I made mine just like Julie’s special by using 1 oz of lean ground beef that I had left over from another recipe and I upped the garlicky content. I also used parmesan instead of swiss. I love swiss, but Julie’s special is garlicky and parmesany. I didn’t use the third egg (white) and I used less oil to adjust the calories.
These were so good! My husband & I loved them.
Super delicious recipe! I didnt use the same portions of mushrooms or spinach but it still came out great! First time trying mushrooms and im so happy. Very filling and nice taste
Loved the combination of mushrooms and spinach to scrambled eggs. It makes for a filling and healthy meal for anytime of day. I doubled the recipe to serve 2.
Very very good. I was surprised how filling this was. Definitely will make again.
Delicious!! Made this morning. Extremely filling.
Hi, it seems like 388 calories is a little high. Does it include the cheese? I thought optional ingredients were not included in the nutritional information?
Thanks
I’ve updated it. 🙂
This sounds great! Just want to clarify the nutritional info. I follow WW points plus and this comes out to 11 points. Does that sound about right to you? Is there really 28.5g of fat? Thank you!
This is only 2 points, see orange button takes you to recipe builder.
Catherine, using the nutrition calculator in the WW app does not properly calculate your personal 0 point foods. Always use the recipe builder.
I’m in Canada, and can’t use this function 🙁
This was very good
Love this! Have to try soon. Question: is it 1 tablespoon or 1 teaspoon of water?
tablespoon
This recipe hit my email on a chilly Sunday morning and since I happened to have all the ingredients on hand, I made it immediately. Super easy, super quick, and very very filling!! Another delicious winner from Gina!
Awesome
I make this with a little bit of cream cheese added in; sublime!
yum!
Great breakfast….love it! I add grape tomatos
Do you think this could also be made as an egg bake to meal prep for the week??
Sure
Beautiful Sunday breakfast.
this dish is so good and easy, I added some chopped peppers that I had, you can use anything in your fridge (produce) thanks for your recipes they are always good.
Einstein would’ve loved these eggs!
Does the nutritional information include cheese or no cheese?
NI has been updated- does not include the cheese.
Great, a favorite 👌
Perfect!