Savory Spinach and Mushroom Scramble
Our Savory Spinach and Mushroom Scramble for two is not your ordinary breakfast scramble. Filled with delicious sautéed vegetables and topped with gooey cheese, this tasty and hearty scramble is a flavorful way to start your day!
Serve with your favorite toast, some fresh fruit, and a mimosa, and you have a wonderfully flavorful and healthy brunch menu for two. After seeing all the fresh ingredients that go into this veggie scramble, you may even want breakfast for dinner, perfect for Meatless Monday! Find out how to make this versatile meal 5 different ways to satisfy most dietary preferences in our Blog Comments & Tips below.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
Recipe Updated: 4/4/22
SAVORY SPINACH AND MUSHROOM SCRAMBLE
Ingredients
Instructions
- Grate cheese (or your favorite cheese), and set aside.
- In a small mixing bowl, add eggs, water, only ½ teaspoon fresh thyme leaves, only ½ tablespoon chopped fresh parsley, only ⅛ teaspoon kosher salt, and only a pinch of ground black pepper. Set bowl aside.
- Melt butter in a 10 inch non-stick omelet pan over medium-high heat. Add chopped onions and mushrooms and sauté until cooked and lightly browned on edges. Toss in crushed red pepper and remaining ½ teaspoon fresh thyme leaves, and stir.
- Add fresh baby spinach and combine using tongs to toss. When almost fully wilted, add remaining ⅛ teaspoon kosher salt and pinch of ground black pepper. Once fully cooked (and still bright green), transfer to a bowl, and set aside. Remove pan from heat, and carefully wipe pan clean with a paper towel (see Note #1).
- Lower heat to medium-low and add salted butter or cooking spray (see Note #2). While butter is melting, beat eggs with a Fiskie (or fork) until very frothy. Once butter is melted and bubbly, swirl butter to coat the bottom and sides of pan.
- Add frothy egg mixture to the pan. As soon as the eggs begin to bubble and cook around the edges, use a heat-resistant silicone spatula to scrape them from the sides and pull/push them towards the center of the pan (see Note #3). Continue this process and as soon as the eggs are still very wet and underdone (but not liquidy), add spinach and mushroom mixture to the pan, and add scallion (optional). Turn heat to low and toss to warm through.
- Make sure the veggie mixture is evenly distributed amongst the eggs, then evenly sprinkle cheese over the entire egg scramble, cover with a lid until cheese has melted completely (turn heat off if you feel the eggs are drying out). Serve and sprinkle with remaining ½ tablespoon chopped parsley.
Notes
- Fold up a few paper towels to create a barrier between your fingers and the hot pan, then carefully wipe pan clean with the pad of paper towels. Be careful not to touch the pan during this process, as it will still be quite hot.
- Do not overheat your pan, as this will brown the eggs. Depending on your range, medium to medium-low works best to scramble your eggs. To finish them, turn heat down to low and cover to finish cooking.
- The pull/push technique will result in fluffy and evenly cooked eggs, without overbrowning them. The eggs will look like fabric that has been gathered around the bottom of the pan.
- This dish is very versatile and you can use any veggies and cheese you like.
- This can easily be converted to a dairy free dish, by replacing the butter with cooking oil spray and eliminating the cheese (or using non-dairy melting cheese). Our scramble is so flavorful that it doesn’t even need the cheese. See recipe page for more serving options.
Nutrition Facts
Calories
511.93Fat (grams)
40.54Sat. Fat (grams)
21.36Carbs (grams)
7.69Fiber (grams)
1.86Net carbs
5.83Sugar (grams)
2.76Protein (grams)
29.18Sodium (milligrams)
845.52Cholesterol (grams)
458.65Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Grate ½ cup sharp cheddar cheese (or your favorite cheese) and set aside.
Note: Grating your cheese first and having it ready to add to the eggs when the time is right, will avoid your eggs from drying out.
STEP 2
In a small mixing bowl, add 4 eggs, 1 tablespoon water, only ½ teaspoon fresh thyme leaves, only ½ tablespoon chopped fresh parsley, only ⅛ teaspoon kosher salt, and only a pinch of ground black pepper. Set aside bowl.
STEP 3
In a 10 inch non-stick omelet pan over medium-high heat, melt 1 tablespoon unsalted butter. Add ¼ cup chopped onions (white or red) and 1 ½ cups sliced mushrooms (button, cremini, or baby bellas). Sauté until cooked and lightly browned on edges. Toss in ⅛ teaspoon crushed red pepper, and remaining ½ teaspoon fresh thyme leaves, and stir.
STEP 4a
Add 2 cups (packed) fresh baby spinach to the mushrooms. Then combine using tongs to toss. When spinach is almost fully wilted add remaining ⅛ teaspoon kosher salt and pinch of ground black pepper.
STEP 4b
Once fully cooked (and still bright green), remove pan from heat. Transfer spinach and mushrooms to a bowl, and set aside. Carefully wipe pan clean with folded paper towels (see Note below).
Note: Fold up a few paper towels to create a barrier between your fingers and the hot pan, then carefully wipe pan clean with the pad of paper towels. Be careful not to touch the pan during this process, as it will still be quite hot.
STEP 5a
Lower heat to medium-low and add 1 tablespoon salted butter or cooking spray (see Note below). Once melted and bubbly, swirl butter to coat the bottom and sides of pan.
Note: Do not overheat your pan, as this will brown the eggs. Depending on your range, medium to medium-low works best to scramble your eggs. To finish them, turn heat down to low and cover.
STEP 5b
While butter is melting, beat eggs with a fork or Fiskie until very frothy.
STEP 6a
Add egg mixture to the pan and allow to heat up without touching. As soon as the eggs begin to bubble and cook around the edges, use a heat-resistant silicone spatula to scrape them from the sides and pull/push them towards the center of the pan (see Note below). Continue this pulling pushing process and scraping the edges of the pan.
Note: The pull/push technique will result in fluffy and evenly cooked eggs, without overbrowning them. The eggs will look like fabric that has been gathered around the bottom of the pan.
STEP 6b
As soon as the eggs are still very wet and somewhat cooked (but not liquidy), then add spinach and mushroom mixture and 1 thinly sliced scallion (optional - see Note below) to the pan. Turn heat to low and toss to warm through.
Note: Adding the scallions at this stage will wilt them and make the onion flavor a bit more mild; however, the scramble will still have a very strong onion flavor (especially because it’s combined with the sautéed onions). If you like a stronger oniony flavor, visit the Pimp Our Recipe section in our Blog Comments & Tips below for recipe variations.
STEP 7
Make sure the veggie mixture is evenly distributed amongst the eggs. Then evenly sprinkle shredded sharp cheddar cheese over the entire egg scramble. Cover with a lid, and allow cheese to melt (turn off heat if you feel the eggs are drying out). As soon as cheese has melted completely, uncover and serve.
READY TO SERVE
Sprinkle with remaining ½ tablespoon chopped fresh Italian parsley (optional), and serve with your favorite toast.
OTHER SERVING SUGGESTIONS
This scramble is also Keto (minus the toast)!
It can also be easily converted to a dairy free dish, by replacing the butter with cooking oil spray and eliminating the cheese. Our scramble is so flavorful that it doesn’t even need the cheese. See our Blog Comments & Tips below for a few more serving options.
Note:
These flavors work very well together, but this dish is very versatile and you can use any veggies and cheese you like.
VIDEO
How to Make this Easy Savory Spinach and Mushroom Scramble for Two!
Blog Comments & Tips
Not your ordinary breakfast scramble!
Our Savory Spinach and Mushroom Scramble is so full of flavor. It’s filled with delicious sautéed vegetables and topped with gooey cheese to make it a satisfying breakfast or brunch dish for two.
I absolutely love egg scrambles and often order a veggie scramble when we go out for a big weekend breakfast (that is, before the pandemic). It can be a hit or miss game though, as many restaurant scrambles just throw in raw vegetables with the eggs. The end result is typically scrambled eggs with barely cooked veggies and melted cheese, and not a lot of flavor. Some restaurants do it right, but those are few and far between.
We at the PMR Test Kitchens, took matters into our own hands and decided to do our own version of a more flavorful breakfast scramble. The differences are 1) our egg to veggie ratio (more veggies than eggs…I know, it’s surprising), 2) we sautéed the veggies separately and seasoned them well, and 3) we used fresh herbs instead of dried.
This tasty and hearty scramble is also quite versatile and can be made multiple ways. You can always add a couple more eggs if you feel inclined, but this meal is really satisfying enough with only four eggs.
Have any dietary preferences that won’t quite work with our recipe? It’s time to customize and Pimp Our Recipe.
Pimp Our Recipe:
Make it 3-in1: Make it according to the recipe to keep it strictly vegetarian, gluten-free, and keto! For extra rich flavor and for keto, add some fresh avocado!
Make it for Carnivores: Toss in some cooked breakfast sausage, or even spicy Italian sausage for an extra hearty meal.
Make it Dairy-Free: Use cooking oil spray instead of butter and eliminate the cheese. It has enough flavor, you really won’t miss the cheese.
Cow’s Milk Intolerance: Use cooking spray instead of butter, then replace the cheddar cheese with goat cheese.
Make it a Mexican Scramble: Instead of cheddar cheese, try jalapeno pepper jack to make it spicy, or Monterey jack to give it a mild flavor and then top with fresh salsa and fresh avocado for an extra rich touch.
Make it More Oniony: Sprinkle raw scallions on top of your finished scramble instead, for a VERY strong oniony flavor.
b) Add the scallions during STEP 6b, to wilt them and make the flavor a bit more mild.
c) If you absolutely love raw onions, sprinkle the raw scallions on top of your finished scramble instead, for a VERY strong oniony flavor.
So, if you are in the mood for a hearty breakfast, or want to switch it up and have it for your Meatless Monday dinner, try it and let us know what you think of the recipe! Leave a comment and rating, and/or follow, and like us on Pinterest, Instagram, Facebook, and YouTube. Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Don’t overheat your pan. Cook eggs on Medium-low or Medium heat to avoid browning your eggs.
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