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:
Mushroom-Spinach Scrambled Eggs
Mushroom-Spinach Scrambled Eggs is one of my go-to recipes for a quick high-protein, low-carb breakfast.
- 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)
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In a small bowl, whisk eggs, egg white, 1 tablespoon water, 1/8 tsp salt and pepper until blended.
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In a medium nonstick skillet, heat oil over medium heat.
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Add onions and cook until tender and golden, 3 to 4 minutes.
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Add the mushrooms and cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted.
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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.
Serving: 1scramble, Calories: 388kcal, Carbohydrates: 10.5g, Protein: 24.5g, Fat: 28.5g, Saturated Fat: 7.5g, Cholesterol: 386mg, Sodium: 310mg, Fiber: 2.5g, Sugar: 5.5g
Keywords: mushroom scramble