Ingredients
Scale
- 3 eggs
- 1 cup baby spinach
- 1 cup cremini or button mushrooms, sliced
- 1 tsp olive oil
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add sliced mushrooms, minced garlic, salt, and pepper. Sauté until browned and soft (about 5–7 minutes).
- In the same skillet, add spinach and sauté until just wilted. Season lightly with salt.
- In another pan, melt butter over low heat. Whisk together eggs with milk (if using). Cook slowly while stirring gently until creamy.
- Plate the scrambled eggs alongside the sautéed mushrooms and spinach. Top with sliced avocado and any optional toppings you desire.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 1g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 270mg