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Spinach-Mushroom Scrambled Eggs

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Rachelle McCalla, Atlantic, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 31, 2023

My husband and I had breakfast at a hotel and enjoyed an amazing mushroom and egg dish. As soon as I got home, I made my own rendition. —Rachelle McCalla, Batesville, Arkansas

Watch How to Make Spinach-Mushroom Scrambled Eggs

Test Kitchen Approved

Spinach-Mushroom Scrambled Eggs

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Yield: 2 servings
Prep: 5 min
Cook: 10 min
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Ingredients

  • 2 large eggs
  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon butter
  • 1/2 cup thinly sliced fresh mushrooms
  • 1/2 cup fresh baby spinach, chopped
  • 2 tablespoons shredded provolone cheese
Text Ingredients

Directions

  1. In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.
  2. Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.

Nutrition Facts

1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.
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