Cooking for One: Spinach & Mushroom Breakfast Scramble

I am great about cooking fresh, healthy breakfasts for the family--even when our days have crazy staggered starts and quirky schedules!  Unfortunately, I am NOT so great about taking the time to make my own healthy meals for just myself.  I will grab a bagel or a granola bar--or even last night's dinner leftovers to avoid making one more meal and cleaning one more pan!  Over the past few months, I have been making a very conscious effort to change this--and finding quick, easy recipes is the only way I accomplish it every day!  This spinach and mushroom breakfast scramble recipe takes, literally, less than 10 minutes....probably about 8 minutes from start to finish. I can spare 8 minutes for a "real" breakfast instead of a boxed, processed meal!  This recipe serves one--but, if you need to make a scramble for a crowd, just multiply the ingredients and it works perfectly!

Breakfast egg scramble with fresh spinach and mushrooms

Ingredients for my Spinach & Mushroom Breakfast Scramble

2 Tsp. Coconut Oil or Butter
2 Large White Mushrooms, Chopped (about 1/3 cup)
1 tbsp. Yellow Onion, Finely Diced
A Handful of Baby Spinach--Torn with Stems Removed
Garlic Herb Seasoning Blend
2 Eggs or an Equivalent amount of Egg Whites or an Egg Substitute
Salt and Pepper, to taste

Instructions for your Spinach & Mushroom Breakfast Scramble

Saute the veggies. In a small frying pan, heat the butter or oil until hot--but not smoking. I generally melt the coconut oil or add the olive oil and spread it with a pastry brush to cover the pan. Add the onions and saute for 3-4 minutes or until nearly translucent. Add the mushrooms and saute for an additional 3-4 minutes. Toss in the spinach and saute until the spinach wilts. Add the Garlic Herb Spice Blend and stir.

Pinnable image for a spinach & mushroom breakfast scramble recipe

Scramble in the eggs. That is all there is to it. Once the veggies cook through--add in the eggs and scramble them over medium-low heat until set. Season with salt and pepper, if desired.

Serve. I recently cut most of the cheese and bread from my diet--but, if you prefer--toss in a couple of tablespoons of shredded mozzarella cheese or crumbled feta before serving! I am addicted to El Yucateco xxxtra Hot Habanero Sauce these days--and find myself adding it to egg dishes a lot! Serve with toast and fresh fruit.

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